Pasteles – banana-leaf parcels with pork

Ingredients

• 700 g peeled green bananas
• 500 g peeled green plantain
• 300 g peeled taro or yautía
• 200 g peeled potato
• 500 g pork shoulder, finely diced
• 1 onion
• 1 green pepper
• 4 garlic cloves
• 1 handful coriander
• 150 g tomato sauce
• 80 g green olives
• 5 tbsp oil
• 1 tsp ground achiote
• 3 dl chicken stock
• 2 tsp salt
• 1 tsp dried oregano
• 12 large banana-leaf pieces and kitchen string

Method

1. 1Process onion, pepper, garlic and coriander into coarse sofrito. Brown pork in 2 tbsp oil; add sofrito, tomato sauce, oregano, 1 tsp salt and 2 dl stock. Simmer for 45–60 minutes until tender, then add olives.
2. 2Finely grate green bananas, plantain, taro and potato, or use a food processor. Mix with remaining stock, 2 tbsp oil, achiote and 1 tsp salt into a thick raw mixture. Do not taste taro raw.
3. 3Rinse banana leaves and soften over steam. Brush with remaining oil, spread mixture into rectangles and place pork filling in the centre.
4. 4Fold leaves so the mixture encloses filling, wrap tightly and tie with kitchen string.
5. 5Boil fully submerged in plenty of lightly salted water for 60 minutes until the mixture is cooked through. Drain and rest for 10 minutes before opening.