Peteles

---------- Recipe via Meal-Master (tm) v8.02

Title: Peteles
Categories: Hawaii, Meats
Yield: 9999 ??????????

2 lb Pork butt
1/2 bn Green onions; chopped
1 bn Cilantro; chopped fine
3 Stalks celery; chopped fine
-with leaves
6 Cloves garlic; diced
1/2 ts Grated ginger
1 ts Oregano
Salt to taste
16 oz Tomato sauce
1 c Salad oil
1/4 c Achote (lipstick plant)

----------------------BANANA MIXTURE----------------------
15 Green bananas
2 Medium sized potatoes
Salt to taste
Achote oil
1 cn Ripe olives
Chili pepper (optional)

Remove achote seeds from pot. Fry in hot oil unti oil
turns yellow. Strain and remove seeds. Use half of
this oil for pork.

Take banana or ti leaves and drop into a pot of hot
water about 5 minutes to soften leaves making it
pliable. Wipe leaves.

Soak unpeeled bananas in hot water for 1/2 hur. Cut
off 2 ends and slice in the center and remove peel.
Prepare two quarts water in a bowl with 1 tablespoon
salt. Peel bananas, drop into water while peeling the
rest of the bananas. Grate the bananas fine by hand.
Peel potaotes and grate fine. Add to banana. Add
remaining oil, salt to taste and some of the oil from
the pork. Stir unti blended.

Dice pork thin. Add 1/2 cup achote oil and stir fry
pork. Add green onions, cilantro, celery, garlic,
ginger, oregano, salt and tomato sauce. Simmer until
pork is tender; about 1 hour.

Lay leaf flat; with a spoon, smear leaf with oil from
the pork mixture. Now, take 2 tablespoon banana
mixture and place on oiled leaf. Flatten to about 6
inches by 3 inches. Take 2 tablespoons pork mixture
and lay it on top of the banana mixture down the
middle lengthwise. Add 1 olive in the center and
sprinkle with chili pepper if you want a spicy hot
patele. Fold ends of leaf lengthwise toward mixture.
Fold top and bottom ends of leaf overlapping each
other if you need to, and secure with string.

Arrange pateles on top of each other in a pot. Cover
with salted hot water and bring to a boil. Lower heat
and simmer for 1 hour making sure that pateles are
always covered with water while cooking. Miriam Kala'i
Kula '53 From: Kamehameha Alumni Association Cookbook
Formatted by: Dorie Villarreal

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