Title: Puerco En Hojas De Platano (Pork in Banana Leaves)
Categories: Mexican Pork Spice
Yield: 12 Servings

6	lb	Boneless pork shoulder or
		Butt roast,
		Cut into 2"-thick slices
		(with fat)
		QUICK ACHIOTE RECADO
24	oz	Fresh orange juice
12	oz	Achiote paste
4	oz	Fresh lemon juice
4		Banana leaves, ea. 24"x24"
		Salt and pepper -- to taste
		ORANGE JUICE-HABANERO SALSA
16	oz	Fresh orange juice
4	oz	Fresh lemon juice
8		Habanero chiles, with seeds
		Very thinly sliced
		CHARRED TOMATO MINT SALSA --
		Optional
2 1/4	lb	Roma (plum) tomatoes
1 1/4	lb	White onion -- thickly
		Sliced
4	md	Garlic cloves
4		Serrano chiles (or more/to
		Taste) -- coarsely chopped
1/2	c	Fresh cilantro -- coarsely
		Chopped
2 1/2	tb	Fresh mint leaves --
		Coarsely chopped
1	ts	Cumin -- toasted and ground
8	oz	Water
1/2	ts	Kosher 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 chiles 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@swbell.Net Date: 22 Jun 97 Chile-Heads List Ä

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