| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Annatto or Achiote paste |
| 10 |
|
Cloves garlic; chopped |
| 1 1/2 |
c |
Orange juice |
| 2 |
|
Limes; juiced |
| 8 |
|
Bay leaves; crumbled |
| 2 |
ts |
Cumin seeds |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Ground thyme |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Sea salt |
| 2 |
ts |
Black pepper; freshly ground |
| 4 |
lb |
Pork butt; cut into 2-inch Chunks |
| 1 |
lb |
Banana leaves; softened over low Flame, Or Foil |
| 2 |
|
White onions; sliced 1/2 inch Thick |
| 5 |
|
Roma tomatoes; sliced 1/2 inch Thick |
| 4 |
|
Anaheim chiles; roasted, peeled and sliced into strips |
INSTRUCTIONS
In a mediumsize bowl, mash together the achiote paste, garlic, orange
juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and
pepper with a fork. Add the pork, toss to evenly coat and marinate, at room
temperature, at least 4 hours.
Preheat the oven to 300 degrees. Heat a dry castiron skillet over high
heat. Char the onion until blackened on both sides. Char the tomatoes on
both sides. Reserve.
Line a large baking dish with one layer of the banana leaves or foil.
Arrange the pork in an even layer and top with the onions, tomatoes and
chiles and all the marinade. Cover with more banana leaves and wrap the
dish tightly in foil. Bake for 21/2 hours or until the pork is tender and
moist. Remove from oven and let sit 10 minutes. Unwrap and serve with
pickled shallots.
Yield: 8 to 10 servings 10/11/96 show Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6284
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 16:34:08 -0600 (CST)
From: Pat Asher <asher@mcs.com>
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