Using Banana Leaves + Cochinita Pibil #SundayFunday
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.
This week I invited the Sunday Funday writers: September 21st is International Banana Festival Day. Don't ask me who makes this things up, but it seems the perfect time to celebrate the banana. I'll also accept anything with plantains. I guess I also should have specified that banana blossoms and banana leaves were also okay...because that's the direction I went. Here's the rest of the group's offerings.
The #SundayFunday Group Goes Bananas
Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
Banana Daquiri by A Day in the Life on the Farm
Banana Oat Muffins by Amy's Cooking Adventures
Banana Protein Muffins by Our Good Life
Extra Banana Banana Bread by Food Lust People Love
Protein Rich Banana Smoothie by Mayuri's Jikoni
Using Banana Leaves + + Cochinita Pibil by Culinary Cam (you're here0
Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe
Using Banana Leaves
Banana leaves are sturdy and sustainable; they are also full of fragrance and flavor. But one of the things I love about using banana leaves in cooking: their versatility. They can be steamed, roasted, bakes, and more. I have also just spread them on the table as an easy platter-free way to serve a South Asisan-themed feast.
If you have never used banana leaves in cooking before, I can generally find them in Asian markets, in the frozen section. They impart a subtly sweet, almost grassy aroma and flavor. I love it!
I use them for making Honduran Nacatamales - as D is wrapping in the photo above. Here's a recipe post for Nacatamales. And they are the wrapping for a Filipino dessert called Suman.
I also used them to make Chicken Luwombo from Uganda and steamed fish from Tuvalu.
But I also want to share an actual recipe for today's post, so I am sharing my Cochinita Pibil. I discovered this dish when I attended a presentation by Nancy Silverton, Ruth Reichl, and Evan Kleiman that was a benefit for the Carmel Public Library. You can read about that evening on my original blog: The Foodie Edition with Nancy, Ruth, and Evan.
Cochinita Pibil
Cochinita Pibil, Ruth explained, was something that she learned in the Yucatan. It's a spice-rubbed pork cooked in banana leaves. This recipe was inspired by her story and watching her prep the dish on a stage; so there may be some spices that I missed. But I think this is close. One thing that struck me about her recipe: She toasted her banana leaves. I've used banana leaves in many dishes from - Filipino Suman to Honduran Nacatamales and from Ugandan Chicken Luwombo to Steamed Fish from Tuvalu - but I have always just used them as is. Frozen and defrosted. But watching her run the leaves over a flame was a new technique for me. And, I'm not joking, you could smell the aroma from the center of the theatre!
Prepping Your Banana Leaves
As I said, I've always gotten the leaves frozen at the Filipino market. I found large, fresh banana leaves at the Mexican market last weekend. Wow! They were beautiful. I pulled out a culinary torch, sliced off the thick spine from the center, spread the leaves on a laundry rack, and put my Precise Kitchen Elf to work. I loved watching the color change and the leaves turn shiny as he ran the flame across the leaves.
Ingredients
1 package of fresh banana leaves, trimmed and prepped
two 2 to 3 pound bone-in pork shoulders
2 Tablespoons annatto seeds (these might also be called achiote seeds in your store)
2 teaspoons mixed peppercorns
2 teaspoons dried oregano
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 whole cinnamon stick
1/2 teaspoon red pepper chile flakes
1/4 teaspoon cloves
3 whole shallots, peeled
6 to 8 whole garlic, peeled and pressed
1/4 cup vinegar (I used a banana vinegar from Mexico, but feel free to use whatever vinegar you have on-hand)
juice and zest from 2 organic limes
2 teaspoons salt
2 whole onions, peeled and quartered
2 cups stock (I used a homemade pork stock)
olive oil
For serving: picked red onions, picked carrots, homemade tortillas
Accompaniments: rice and beans
Procedure
Put the spices - from the annatto seeds to the cloves - into a spice grinder; whirl to a powder. Place the garlic, shallots, vinegar, lime zest, lime juice, and salt in a food processor. Add in the spice blend and whirl until you have a thick paste.
Massage the spice paste into the pork, cover, and refrigerate overnight.
When you're getting ready to torch the banana leaves, remove the meat from the fridge. It should be room temperature.
Line two Dutch ovens or other heavy lidded pans with banana leaves. Place 1 quartered onion in each pan. Place the pork in the center and drizzle with olive oil. Pour the stock over the top and fold the banana leaves around the pork, tucking the loose ends into the pan.
Place the pan over medium to high heat and bring to a boil. You will have to listen as you want to keep it covered and not release the steam. Once you heat it boiling, reduce the heat to a simmer. Let the meat braise for 5 to 6 hours.
To serve, place the entire banana leaf-wrapped packet on a platter. Let diners shred off as much meat as they want. Serve with picked red onions, picked carrots, homemade tortillas, rice, and beans.
And just because I did pick the theme for the week, I should share some recipes that use bananas!
Banana Mousse, Espresso Banana Bread, and Banana Cream Pie (on my previous blog)
We have made Bananas Foster for years...as you can see from the difference in age between D in one preparation and the next!
That's a wrap for my offering for this week. The group will return next week to share recipes that feature rice. Stay tuned!
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