[CH] Mex -6- Puerco En Hojas De Platano

Jim Weller (arcticchef@theedge.ca)
Sat, 01 May 2004 22:04:00 -0600 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puerco En Hojas De Platano (Pork in Banana Leaves)
 Categories: Mexican, Spice, Pork, Chilies, Grill
      Yield: 12 Servings

      6 lb Boneless pork shoulder or
           Butt roast, cut into 2"
           thick slices (with fat)
           QUICK ACHIOTE RECADO:
     24 oz Fresh orange juice
     12 oz Achiote paste
      4 oz Fresh lemon juice
      4    Banana leaves, ea. 24"x24"
           Salt and pepper
           ORANGE JUICE-HABANERO SALSA
     16 oz Fresh orange juice
      4 oz Fresh lemon juice
      8    Habanero chiles, with seeds
           Very thinly sliced
           CHARRED TOMATO MINT SALSA
  2 1/4 lb Roma (plum) tomatoes
  1 1/4 lb White onion -- thickly
           Sliced
      4 md Garlic cloves
      4    Serrano chiles;
           coarsely chopped
    1/2 c  Fresh cilantro;
           coarsely chopped
  2 1/2 tb Fresh mint leaves;
           Coarsely chopped
      1 ts Cumin;toasted and ground
      8 oz Water
    1/2 ts 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).

  Recipe By: Chef/owner Reed Hearon/Rose Pistola/San Francisco, CA
  From: Rael64 22 Jun 97 Chile-Heads List Ä

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