Text 2723, 86 rader
Skriven 2013-07-23 08:33:16 av Dave Drum (1:261/38)
Ärende: Chile 3435
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puerco En Hojas De Platano (Pork in Banana Leaves)
 Categories: Pork, Citrus, Herbs, Vegetables, Chilies
      Yield: 12 Servings

      6 lb Boneless pork; in 2" slices,
           - w/fat

MMMMM--------------------QUICK ACHIOTE RECADO-------------------------
     24 oz Fresh orange juice
     12 oz Achiote paste
      4 oz Fresh lemon juice
      4    24" x 24" banana leaves
           Salt & pepper

MMMMM----------------ORANGE JUICE-HABANERO SALSA---------------------
     16 oz Fresh orange juice
      4 oz Fresh lemon juice
      8    Habaneros; w/seeds, very
           - thin sliced

MMMMM-----------------CHARRED TOMATO MINT SALSA----------------------
  2 1/4 lb Roma (plum) tomatoes
  1 1/4 lb White onion; thick sliced
      4 cl Garlic
      4    Serranos; coarse chopped
    1/2 c  Fresh cilantro; coarse
           - Chopped
  2 1/2 tb Fresh mint leaves; coarse
           - chopped
      1 ts Cumin; toasted, ground
      8 oz Water
    1/2 ts 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 chilies 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 1997

  Uncle Dirty Dave's Archives

MMMMM

... Strawberries are the only fruit whose seeds grow on the outside.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)