Pork Braised in Banana Leaves with Manchamantel Sauce

Pork Braised in Banana Leaves with Manchamantel Sauce
Photo by Scott Phillips


  • 1 small ripe banana, cut into chunks
  • 2 Tbs. packed light or dark brown sugar
  • 1 (28-oz.) can whole tomatoes
  • Kosher salt
  • 1 Tbs. sweet paprika
  • Pinch ground cloves
  • ½ large white onion, cut into chunks (about 1 cup)
  • + 16 more ingredients
    • 5 medium cloves garlic, minced (about ¼ cup)
    • 1 (8-oz.) can pineapple chunks, drained
    • 1 tsp. black peppercorns
    • 1 Tbs. dried oregano, preferably Mexican
    • ½ tsp. ground cinnamon
    • 1 Tbs. smoked sweet paprika
    • 1-½ Tbs. bacon fat, peanut oil, or corn oil
    • 4-½ lb. boneless pork shoulder, cut into 16 pieces (2-½- to 3-½-inch cubes)
    • ¼ cup toasted pine nuts
    • 2 chipotle chiles in adobo sauce, seeds removed, plus 1 Tbs. adobo sauce
    • 1 tsp. fresh lime juice; more to taste
    • 2 fresh or thawed frozen banana leaves
    • 1 Tbs. cumin seeds
    • Kosher salt
    • 1 bay leaf, preferably fresh
    • 1 medium clove garlic

Position a rack in the center of the oven and heat the oven to 350°F. Toast the cumin seeds in a small skillet over medium heat until fragrant; let cool. In a spice grinder, finely grind the cumin seeds, oregano, paprika, peppercorns, and bay leaf. Transfer the spices to a small bowl and stir in...

View full recipe at Fine Cooking


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