sandy0225

1 2 or 3 pound pork roast, I used sirloin roast
1 large onion sliced
1/2 teaspoon cumin, ground
1/2 teaspoon oregano
1 minced clove garlic
1 sliced tomato
2 small sweet banana peppers and 1/4 t ground red pepper
or 2 of your favorite hot peppers (or more for hotter) sliced into rings or strips
juice of one lime
salt and pepper to taste
4 med or two large banana leaves, I used ice cream this time because I had them

lay out the leaves in the sun for a couple of hours to wilt slightly, they wrap up easier that way.

If you use medium leaves, Lay two leaves overlapping slightly on the table and lay the roast on the leaves. If you're using large ones, just use one leaf. Season the roast well with the salt and pepper. Layer the onion, then the tomato, garlic, peppers and sprinkle the oregano and cumin on top. Squeeze the lime on top over all.
Wrap the banana leaves over the roast to make a packet then lay out the other two leaves and wrap it the other way to make it securely sealed. Put it in the crockpot and cook it for 8 hours on low or 4 on high. Remove from crock pot and rest it for 15 minutes, then slice or shred meat. Serves 4-6.
Serve with tortillas, salsa, avacado or guacamole, sour cream and your fave hot sauce. I'm sure this would be even better grilled but I was too lazy.

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Sandy Burrell



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stumpy4700

What is the flavor difference with the leaves vs without them....or is it just containing the juices to keep it moist?

damaclese

thanks sandy being a chef it sounds delish and just as soon as my Ice Creams are big enugh to get leafs im going to try this if i serve it to any one all make sure to give you credit K!

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momoese

This does sound really good but I am also wondering why the need for the leaves in a crock pot? It's my understanding that the leaves are generally used as a makeshift container for cooking in a pit where you need to contain the food and keep the moisture in.

I have had tamales that were wrapped in banana leaves but I think it was just for looks as normally they are wrapped in corn husks.

island cassie

In my experience the banana leaves give a slightly smokey taste (best I can describe it) - never used them in a crock-pot though.

Cassie

sandy0225

The reason for the leaves--I had them available.
I sent a large ice cream banana out and had to cut it practically in half to ship it so I had all the leaves. I know it'd probably be even better on the grill but I was lazy and too busy to cook it that way.
The leaves did give it a little different flavor. It was really good!The crock pot cooking made the leaves turn a brownish khaki color, and it had a brownish juice in with the meat juices that was really good. The clean up was easy too because the crockpot was still pretty clean. I'd have to give this a thumbs up! We shredded the meat with the veggies and ate it with tortillas, sour cream, fresh tomatoes, fresh onions and fresh jalapenos.

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Sandy Burrell



Northern Tropics Greenhouse
1501 East Fuson Road
Muncie, IN 47302
www.northerntropics.com


specializing in bananas, heirloom tomatoes and water gardening plants~
check out our new online store at our website!

CookieCows

We're going to be having this for dinner real soon!! It will be our first meal cooked in banana leaves!
Deb

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Chironex

Ahem......Chef Pauly, I want to be on that list when you cook this. But does a Chef use a crock pot? Just wondering....lol

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damaclese

i wouldint just becaus im freeked out about leaving any thing cooking having lived throw a vary devastating fire which took off the intiere 4000squf top of my house when i was 8 years old
but i dont see why a chef wouldint ues them its all about the spice! lol

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neferset

I have learned to prefer the pressure cooker for speed and pretty much the same cooking effects, though veggies seem to keep a fresher taste in the pressure cooker. I'm not a chef, but I always imagine them as being pressed for time in the kitchen.

*whispers "Grow!" to her baby banana*

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CookieCows

I see from my last post on this thread that I didn't comment AFTER cooking this roast ...

Sandy it was wonderful!! Thanks for such a great recipe! It was so cool to have been able to use banana leaves from my own yard!!

Deb

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saltydad

Hey Sandy- since pork is a no-no in my house, what beef cuts would you suggest? Hopefully they're kosher.

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Patty in Wisc

Howard, how about corned beef? I think I'll try both!

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chong

After WWII, photographer Joe Rosenthal (photographer of the Iwo Jima Marines Flag raising fame) was invited to a dinner hosted by Premier Jiao En Lai in China; where the main course was roast suckling pig. While seated next to Jiao En Lai, the Premier offered to J. Rosenthal the main dish and Mr. Rosenthal respectfully declined, explaining that as a practicing Jew, he was forbidden to eat pork. The Premier explained that he appreciated that restriction. But he explained further that while in America, the dish before them might be considered as pork, in China, it was considered as fish. Mr. Rosenthal had no choice but to partake in the delicacy, but was however concerned that his ancestors might be rolling in their graves as he was enjoying the new found fare.

I have had “traditional” Jewish couples and/or families enjoy pork dishes in my parties at home or the office. After finding out that some of the dishes we served contained pork, they had inquired if there was another meat that they could substitute for the recipes. I suggested lamb for the dishes that were devoid of tomatoes. And beef or goat meat for dishes with tomatoes. And we have a killer stew that is actually traditionally made with goat meat, but you can substitute beef for it. My wife doesn’t eat goat meat, but she makes a few “to die for” goat meat meals.

For Sandy's recipe, I would suggest lamb instead of beef. If you would rather have beef, I can suggest chuck roast or short ribs, since these cuts have a greater amount of fat than any other.

There are quite a few Philippine entrees and pastries that require lining the pots or "oven" with banana leaves, because "Teflon" was only invented in the mid-60s. Banana leaves were used extensively to line the cooking utensils before Teflon. Also, before the Americans came, we didn't use ovens, so most of our pastries were cooked in above stove pans, or pans that had heat from below, and a charcoal pan above. To this day, cooking in the countryside, banana leaves are still used to line pots and pans for many dishes in the Philippines. Even for just cooking rice in many areas. For a treat, lining the pot with lemon grass is used in lieu of banana leaves. We use banana leaves to cook certain fish dishes, even now (here in the USA). The leaves are used to keep the fish from burning on the side exposed to the pan or pot bottom.

chong

Also, to make the banana leaves more pliable, instead of exposing to the sun for a few hours, we just blanch the leaves with hot water. Oftentimes, though, we just lay them on the bottom of the pan or pot, and cover the meat with them. When you turn on the heat, they will conform to the shape of the pan and whatever it is that you're cooking.

Patty in Wisc

I did this on the grill few days ago. Indirect heat for 4 hours. I dunked leaves in boiled water to soften them & while wrapping, one of them split so I put a piece of foil under to try to catch juices but they ran out on foil & evaporated. Very tender & very good! I'll do it again.

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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

Tomsamba

When we roast pigs down here we put banana leaves directly below the pig but not on coals. Hard to explain how a caja china roasts the pig...anyway fresh bread is put on the leaves to catch the pork fat dripping from the pig as it roasts...sounds gruesome but really good!! At least I think it's good, we tend to drink alot while it roasts...

southlatropical

I have some pork loin roasts in the freezer. I think I'll try wrapping them in banana leaves on the grill. Why have'nt I done this before?!

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CookieCows

I KNOW that's what I was thinking!! We live over an hour to the nearest Sam's Club so I buy a couple of those really long loins everytime I go there to stock up on them.

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Bob

I'm having this tonight as well. Just trimmed up the Ice cream and a barbecue is in order.
Anyone out there have a recipe for pasteles?

Update: It was great and is now on the regular list of dinners. I was very surprised how moist the pork came out. I'm going to have to grow more bananas!........very delicious.

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