Liturgical Year : Recipes : Pasteles (Banana Pork Rolls)

Catholic Recipe: Pasteles (Banana Pork Rolls)

INGREDIENTS

Meat Mixture:

1 cup vegetable oil
1/4 cup achote seeds
2 pounds pork, cut in cubes
2 tomatoes, peeled and chopped
6 garlic cloves, crushed
1 teaspoon ground oregano
1 tablespoon salt
1/2 teaspoon pepper
24 ripe olives
2 tablespoons finely chopped parsley
Banana Mixture:
2 quarts water
2 tablespoons salt
hot water
15 green bananas
1 tablespoon salt
15 banana leaves (8-14 inches) (foil may be substituted)

Details

Yield: 15 pasteles

Prep Time: 2 1/2-3 hours

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 15+

Origin: Puerto Rico

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DIRECTIONS

Meat mixture:

Fry achote seeds in hot oil until oil turns dark yellow. Strain oil. Remove seeds. Divide oil in 2 parts. Combine pork cubes, tomatoes, garlic, oregano, salt, pepper, olives, parsley. Add ingredients to 1 part oil. Simmer 1 hour until tender. Reserve.

Banana mixture:

Combine 2 quarts water, 2 tablespoons salt in bowl. Peel bananas. Drop bananas in salted water. Remove. Drain. Grate bananas fine. Add remaining yellow oil, salt, some oil from pork. Stir evenly.

Drop banana leaves in roasting pan filled with hot water for 5 minutes to soften leaves. Remove from water. Wipe dry. Lay leaves on flat surface. Brush leaves with oil from pork mixture. Place 2 tablespoons banana mixture on each leaf, flattening portion to measure 6 x 3 inches. Place 2 tablespoons pork mixture on top of banana mixture. Roll leaves securely. Tie with string. Cook 1 hour in pot 1/4 full of hot water.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965