From b538fac98cf53975a1c7fa01e95900bf6ef83464 Mon Sep 17 00:00:00 2001
From: corerat <corerat.ratcore@gmail.com>
Date: Sat, 29 Aug 2026 03:27:21 -0600
Subject: [PATCH] Added local recipe (#988)

---
 content/cochinita-pibil.md | 49 ++++++++++++++++++++++++++++++++++++++
 data/authors/corerat.json  |  7 ++++++
 2 files changed, 56 insertions(+)
 create mode 100644 content/cochinita-pibil.md
 create mode 100644 data/authors/corerat.json

diff --git a/content/cochinita-pibil.md b/content/cochinita-pibil.md
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+---
+title: Cochinita Pibil
+tags: ['pork', 'mexican', 'yucatecan', 'traditional', 'slow-cooked', 'achiote']
+date: 2025-06-11
+author: "corerat"
+---
+
+**Cochinita pibil** is a traditional Mexican dish from Yucatán, featuring pork marinated in achiote, wrapped in banana leaves, and traditionally cooked in an underground earth oven using a pre-Hispanic technique called *píib*.
+
+- ⏲️ Prep time: 30 min (plus 8+ hours marinating)
+- 🍳 Cook time: 1.5 hours
+- 🍽️ Servings: 8-10
+
+## Ingredients
+
+### For the Pork:
+- 2 banana leaves, flame-softened
+- 3.3 lbs pork shoulder
+- 1.1 lbs pork loin with ribs
+- 7 oz achiote paste (annatto paste, commercial is fine)
+- 1 cup sour orange juice (or ½ cup vinegar + ½ cup regular orange juice)
+- ¼ teaspoon ground cumin
+- 1 teaspoon dried oregano
+- 1 teaspoon white pepper powder
+- ½ teaspoon black pepper powder
+- ½ teaspoon ground cinnamon
+- 5 allspice berries, coarsely ground
+- 3 garlic cloves, minced
+- ½ teaspoon chile piquín
+- Salt to taste
+- 4.5 oz lard
+
+### For the Accompanying Salsa:
+- 8 radishes, washed and finely chopped
+- 1 small red onion, finely chopped
+- 4 habanero chiles, finely chopped
+- ½ cup finely chopped cilantro
+- 1 cup sour orange juice (or vinegar)
+- Salt to taste
+
+## Directions
+
+1. Line a baking dish with banana leaves, letting them overhang the sides. Place pork on the leaves.
+2. Dissolve achiote paste in sour orange juice and mix in all spices. Coat the pork thoroughly with this marinade.
+3. Marinate in refrigerator for at least 8 hours or overnight.
+4. Preheat oven to 350°F (175°C). Pour melted lard over the marinated pork.
+5. Wrap tightly in banana leaves, cover with aluminum foil, and bake for 1½ hours or until meat is fork-tender and almost falling apart.
+6. For the salsa, mix all ingredients and let rest for at least 3 hours.
+7. Shred the cooked pork and serve wrapped in the same banana leaves, accompanied by the salsa and fresh tortillas.
diff --git a/data/authors/corerat.json b/data/authors/corerat.json
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+++ b/data/authors/corerat.json
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+{
+    "name": "corerat",
+    "website": "https://corerat.neocities.org",
+    "xmr": "43cZKEaD38i9dmeRZtbyusB3rVF3aCy4EA5rzjBod3tkC6TBqtjuHAbJuynXG9mVzxRvDHzKfKYRr5nrQt8VFJzxTWJ8uo5",
+    "btc": "bc1qvqvcfrze5cfkpvvd8n2venw30vcejsdf682wqf260q2jdxjnj4vqyppe6r",
+    "donate": "https://corerat.bandcamp.com"
+}