Puerco en Hojas de Platano(Pork in Banana Leaves)

* Exported from MasterCook II *

Puerco en Hojas de Platano (Pork in Banana Leaves)

Recipe By : Chef/owner Reed Hearon/Rose Pistola/San Francisco, CA
Serving Size : 12 Preparation Time :0:00
Categories : Chiles In General Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds boneless pork shoulder or butt roast,
cut into 2"-thick slices (with fat)

QUICK ACHIOTE RECADO
24 ounces fresh orange juice
12 ounces achiote paste
4 ounces fresh lemon juice

4 each banana leaves, ea. 24"x24"
salt and pepper -- to taste

ORANGE JUICE-HABANERO SALSA
16 ounces fresh orange juice
4 ounces fresh lemon juice
8 each habanero chiles, with seeds -- very thinly sliced

CHARRED TOMATO MINT SALSA -- optional
2 1/4 pounds roma (plum) tomatoes
1 1/4 pounds white onion -- thickly sliced
4 medium garlic cloves
4 each serrano chiles (or more/to taste) -- coarsely chopped
1/2 cup fresh cilantro -- coarsely chopped
2 1/2 tablespoons fresh mint leaves -- coarsely chopped
1 teaspoon cumin -- toasted and ground
8 ounces water
1/2 teaspoon kosher salt

ACHIOTE RECADO

Place all recado ingredients in food processor. Process until mixture is
completely smooth.

PORK

Combine pork and recado in a large non-reactive container or food storage
bag. Toss well to coat. Cover and refrigerate 2 days. (Pork keeps up to 5
days, but gets saltier in time.)

Light grill; let burn down to slow fire. Drain pork, reserving marinade.
Lay 2 sheets of heavy-duty foil on countertop.

Wash banana leaves well in hot water. Cross 2 leaves on foil sheets and
pile pork in center. Add salt and pepper. pour reserved marinade over
pork. Wrap leaves around meat, then wrap foil around leaves to make neat
packages.

Place on grill, seam sides up, to one side of fire. Cover grill; cook
about 4 hours until fork-tender. Crack open foil halfway through cooking
time. Add charcoal as necessary to maintain fire.

ORANGE JUICE-HABANERO SALSA

Combine orange juice, lemon juice, and chiles in small non-reactive bowl 30
minutes before serving.

CHARRED TOMATO MINT SALSA

Pan-roast separately, tomatoes, onion, and garlic until deeply browned and
soft (tomatoes should blister). Peel garlic. Roughly chop tomato, onion,
and garlic together, place in food processor. Add remaining ingredients;
process briefly. Sauce should be slightly chunky.

Serving Suggestions:

fold down banana leaves; top pork with habanero salsa and/or mint salsa
(optional: serve salsa on side). Serve on warm platter with pickled
vegetables (carrots, onions, and small red potatoes).

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NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork
Board