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Every day there are fewer families that prepare this traditional dish from Chiapas at home. Chiapas Style Oven Baked Pork is an important part of the cuisine of Chiapas and is one of the most emblematic of the region. The recipe that I share today was published in the book Las Senadoras suelen guisar (“Senators that Cook”) 1964, and that which resembles the version made by many grandmothers and great grandmothers of many of us with origins from Chiapas.
INGREDIENTS for Chiapas Style Oven Baked Pork
- 1 young pig (or suckling pig)
- 1/4 kilo of ancho chiles
- 16 fat peppers
- 20 castilla peppers
- 1 sprig of oregano
- 1 sprig of thyme
- 12 bay leaves
- 1 cinnamon stick
- 3 cups of vinegar
- Salt, lettuce and oil
- 1 bunch of radishes
NOTE, This is how the recipe traditionally began, but it is clear that today most people with not do this, so go to the market and find the pork or suckling. The pig is killed and is peeled very well. Quarter, removing the giblets; make large pieces without removing the skin.
Now, we begin. Grind chili and spices and stir with the vinegar to make a marinade for all of the cut pieces of pork; leave to marinate overnight. The following day, place in a hot oven in clay dishes, and when cooked on one side, turn around on the other, making sure that the last part of the skin is brown. When it is well browned remove and serve with lettuce salad, seasoned with oil, vinegar and radishes in flower shapes.
There are families in Chiapas who keep the tradition of killing the pig and the entire process of the original recipe, which has kept the original recipes in the homes of Chiapas. There are hardly any restaurants outside of Chiapas that offer this cuisine.
In the markets you can find the piglets ready and in pieces as requested by the recipe.