Puerco En Hojas De Platano (Pork In Banana Leaves) Recipe

Touch Hearts to Rate
0 votes | 1193 views
Servings: 12


Cost per serving $2.36 view details


  1. ACHIOTE RECADO: Place all recado ingredients in food processor. Process till mix is completely smooth.
  2. PORK: Combine pork and recado in a large non-reactive container or possibly food storage bag. Toss well to coat. Cover and chill 2 days. (Pork keeps up to 5 days, but gets saltier in time.)
  3. Light grill; let burn down to slow fire. Drain pork, reserving marinade.
  4. Lay 2 sheets of heavy-duty foil on countertop.
  5. Wash banana leaves well in warm water. Cross 2 leaves on foil sheets and pile pork in center. Add in salt and pepper. pour reserved marinade over pork.
  6. Wrap leaves around meat, then wrap foil around leaves to make neat pkgs..
  7. Place on grill, seam sides up, to one side of fire. Cover grill; cook about 4 hrs till fork-tender. Crack open foil halfway through cooking time.
  8. Add in charcoal as necessary to maintain fire.
  9. ORANGE JUICE-HABANERO SALSA: Combine orange juice, lemon juice, and chiles in small non-reactive bowl 30 min before serving.
  10. CHARRED TOMATO MINT SALSA (optional): Pan-roast separately, tomatoes, onion, and garlic till deeply browned and soft (tomatoes should blister).
  11. Peel garlic. Roughly chop tomato, onion, and garlic together, place in food processor. Add in remaining ingredients; process briefly. Sauce should be slightly chunky.
  12. Serving Suggestions:fold down banana leaves; top pork with habanero salsa and/or possibly mint salsa
  13. (optional: serve salsa on side). Serve on hot platter with pickled vegetables (carrots, onions, and small red potatoes).
  14. NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Aug 23 »
Today - Aug 23
August 24 - 30
Aug 31 - Sep 06
September 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 420g
Recipe makes 12 servings
Calories 308  
Calories from Fat 94 31%
Total Fat 10.41g 13%
Saturated Fat 3.51g 14%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 211mg 9%
Potassium 1038mg 30%
Total Carbs 24.77g 7%
Dietary Fiber 2.7g 9%
Sugars 15.4g 10%
Protein 29.35g 47%


Leave a review or comment