If you check out the links you will see that I have added a link to Belina's Adventures, this is a relatively new cooking blog. Belina has been posting recipes on Merida Insider for some time, I am thrilled that she now has them in blog form.
When she posted a recipe for Cochinita Pibil,the lazy way, I was thrilled. Cochinita is one of Husband's favorites, and unlike mole (another one of his favorites) I like it too. I faithfully followed the recipe. Until I got to the part where she says to cook it, she suggests a pressure cooker or pot and says to cook until it's done.
I lined the pressure cooker with the banana leaves, layered the lovely achiote marinated pork on top, folded the banana leaves over the pork. So far so good. After I had put the top on the pressure cooker, I realized that there was no liquid to provide steam and pressure.
I admit it, I panicked. I opened the pot and without measuring or thought poured an entire tea kettle of water into the cooker.
As it got up to pressure, I realized that I didn't know how long to cook it! The website says until done. It's a bit hard to check doneness in a pressure cooker. Luckly, the Rick Bayless cookbook I have has a recipe for Pollo Pibil with a note on cochinita. Ah ha, 2 and half hours is the normal lenght of time. So I decided on 30 minutes.
While the cochinita was cooking, I read the instruction manual for my pressure cooker. Most of the meat recipes called for a minimum of 49 militers of water, which is a scant 1/4 cup.
The texture was great, the taste wasn't quite right, but I put that down to the copious quantity of water that I added.
The next time that I do this I am going to use my crockpot and cook the meat slowly without the addition of water.
I am going to ask Belina for her suggestions and recommendations so that my cochinita comes out perfect the next time.