Highlighted Mexican Recipe
Page Map » Food & Drink | updated 3/28/06|
(Pork in Banana Leaves)
- 1/2 cup achiote paste
- 8 cloves garlic, peeled & chopped
- 1/2 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed grapefruit juice
- 1/2 cup freshly squeezed lime juice
- 2 ts cumin seeds
- 8 dried bay leaves
- 1/2 ts ground cinnamon
- 1 ts dried oregano
- 1 ts salt
- 2 medium white onions, sliced 1/2 inch thick
- 2 ts pepper
- 1 ts Sugar
- 4 lbs. pork butt, cut in 3 inch cubes
- 5 roma tomatoes, sliced 1/2 inch thick
- 2 Squares bitter chocolate, chopped
- 1 pound banana leaves, softened over a low flame
- 4 anaheim chiles, roasted, peeled & sliced into strips
In a medium bowl, mash together the achiote paste, garlic, citrus juices, bay leaves, cumin seeds, cinnamon, oregano,
salt & pepper with a fork. Add the pork, toss evenly to coat, & marinate in refrigerator for at least 4 hours.
Preheat the oven to 300 degrees.
Heat a dry cast iron skillet over high heat. Char the onion slices until blackened on both sides. Then char the tomato
slices on both sides. Reserve.
Line a large baking dish with one layer of banana leaves. Arrange the pork in an even layer and top with charred onions,
tomatoes, chilies and all marinade. Cover with banana leaves and wrap the dish tightly in foil.
Bake for at least 3 hours, or until the pork is tender and moist. Remove from oven and let site for 10 minutes. Unwrap
and serve with pickled onions and white rice.
Recipe courtesy of "Mexican Cooking for Dummies"
by Susan Feniger & Mary Sue Milliken.
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