Achiote Rubbed Pork Baked In Banana Leaves Recipes

YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL

Steps:

• Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
• Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
• After meat has marinated, preheat oven to 375 degrees F.
• Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
• Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
• In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.

ACHIOTE-RUBBED PORK BAKED IN BANANA LEAVES

Steps:

• In a resealable plastic bag, combine onions, vinegar, sugar, 1/2 teaspoon oregano, and 3/4 cup water; season with salt. Seal bag and shake to mix well. Let stand at room temperature for at least 6 hours; pickled onions will keep refrigerated for up to 1 week.
• In a large bowl, combine the achiote, lime and orange juices, remaining 1/2 teaspoon oregano, and garlic; add pork, and coat well. Marinate, covered, in a refrigerator for at least 8 hours or up to overnight.
• Preheat oven to 350 degrees. Form a cross with the banana leaves, and lay flat in a Dutch-oven. Place pork in center of the leaves along with any remaining marinade; brush with lard. Wrap pork in banana leaves, moistening leaves with water to prevent them from burning, and cover.
• Bake until pork is very tender and falling apart, about 3 hours. Using a slotted spoon, remove meat and shred with 2 forks. Return meat to pot, and stir to moisten. To serve, place meat on a tortilla, and top with pickled onions and avocados; fold to enclose. Repeat with remaining ingredients.

PORK BAKED IN BANANA LEAVES (COCHINITA PIBIL)

Steps:

• Season pork with salt and pepper. In a large bowl or large heavy plastic food bag, combine the meat and the marinade, turning the meat to coat evenly. Refrigerate, covered if using a bowl, overnight. Place frozen banana leaves in refrigerator to defrost overnight. Preheat oven to 350 degrees. Line the bottom and sides of a large roasting pan with banana leaves, letting them hang over the edges. Place meat in pan, drizzle on 1/2 cup of the marinade and fold the banana leaves over the meat to cover completely. Loosely cover pan with foil. Discard remaining marinade used to season meat. Place in oven and bake for 3 to 4 hours, until meat is thoroughly tender. Work a fork into the roast; if it comes apart easily, it's done. To serve, uncover the meat and spoon off fat from juices. Cut meat into serving sizes and transfer to serving bowl. Top with pickled onions and serve with warm tortillas and salsa. Grill method: The pork may be roasted at medium-low (see note) in a covered charcoal-fired kettle grill with coals banked to the side for indirect cooking, or on the rack of a gas grill with the center burner on medium-low (place the whole pan on the grill). If the grill has a thermometer, aim for a temperature between 325 and 350 degrees. Note: Do not buy pork that has been injected with sodium solution, which would make this recipe far too salty. Note: Frozen banana leaves are available at Su Casa Imports' six Oregon stores, at Dashen International Grocery (formerly Becerra's) on Northeast Glisan Street or at other well-stocked Mexican grocery stores. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 to 5 seconds for medium-low. PER SERVING: (based on 12 servings): calories: 376 (49% from fat); protein: 38.4 grams; total fat: 20.5 grams; saturated fat: 7.3 grams; cholesterol: 136 mg; sodium: 1,601 mg; carbohydrate: 7 grams; dietary fiber: 1.6 grams

CHA LUA (THAI PORK IN BANANA LEAVES)

Steps:

• Preheat the oven to 350* F.
• Finely chop the green onion and garlic. Mix all the ingredients (except leaves) together, and divide into 6 equal pieces.
• Cut the banana leaves into 6 squares, about 9"x9". Shape a portion of the meat into a patty, and place in the center of a leaf piece. Fold the sides over the patty, then fold the ends up. Repeat with remaining meat.
• Place patties on a rack or pan in the oven, and bake for 20-30 minutes until meat reaches 160* F. My 6 patties took 25 minutes to reach 160* F.