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View Full Version : pork roast wrapped in banana leaves a la crockpot


sandy0225
07-22-2008, 02:19 PM
1 2 or 3 pound pork roast, I used sirloin roast
1 large onion sliced
1/2 teaspoon cumin, ground
1/2 teaspoon oregano
1 minced clove garlic
1 sliced tomato
2 small sweet banana peppers and 1/4 t ground red pepper
or 2 of your favorite hot peppers (or more for hotter) sliced into rings or strips
juice of one lime
salt and pepper to taste
4 med or two large banana leaves, I used ice cream this time because I had them

lay out the leaves in the sun for a couple of hours to wilt slightly, they wrap up easier that way.

If you use medium leaves, Lay two leaves overlapping slightly on the table and lay the roast on the leaves. If you're using large ones, just use one leaf. Season the roast well with the salt and pepper. Layer the onion, then the tomato, garlic, peppers and sprinkle the oregano and cumin on top. Squeeze the lime on top over all.
Wrap the banana leaves over the roast to make a packet then lay out the other two leaves and wrap it the other way to make it securely sealed. Put it in the crockpot and cook it for 8 hours on low or 4 on high. Remove from crock pot and rest it for 15 minutes, then slice or shred meat. Serves 4-6.
Serve with tortillas, salsa, avacado or guacamole, sour cream and your fave hot sauce. I'm sure this would be even better grilled but I was too lazy.

stumpy4700
07-22-2008, 03:37 PM
What is the flavor difference with the leaves vs without them....or is it just containing the juices to keep it moist?

damaclese
07-22-2008, 05:58 PM
thanks sandy being a chef it sounds delish and just as soon as my Ice Creams are big enugh to get leafs im going to try this if i serve it to any one all make sure to give you credit K!

momoese
07-22-2008, 07:34 PM
This does sound really good but I am also wondering why the need for the leaves in a crock pot? It's my understanding that the leaves are generally used as a makeshift container for cooking in a pit where you need to contain the food and keep the moisture in.

I have had tamales that were wrapped in banana leaves but I think it was just for looks as normally they are wrapped in corn husks.

island cassie
07-22-2008, 09:28 PM
In my experience the banana leaves give a slightly smokey taste (best I can describe it) - never used them in a crock-pot though.

Cassie

sandy0225
07-23-2008, 11:18 AM
The reason for the leaves--I had them available.
I sent a large ice cream banana out and had to cut it practically in half to ship it so I had all the leaves. I know it'd probably be even better on the grill but I was lazy and too busy to cook it that way.
The leaves did give it a little different flavor. It was really good!The crock pot cooking made the leaves turn a brownish khaki color, and it had a brownish juice in with the meat juices that was really good. The clean up was easy too because the crockpot was still pretty clean. I'd have to give this a thumbs up! We shredded the meat with the veggies and ate it with tortillas, sour cream, fresh tomatoes, fresh onions and fresh jalapenos.

CookieCows
07-23-2008, 12:13 PM
The reason for the leaves--I had them available.
I sent a large ice cream banana out and had to cut it practically in half to ship it so I had all the leaves. I know it'd probably be even better on the grill but I was lazy and too busy to cook it that way.
The leaves did give it a little different flavor. It was really good!The crock pot cooking made the leaves turn a brownish khaki color, and it had a brownish juice in with the meat juices that was really good. The clean up was easy too because the crockpot was still pretty clean. I'd have to give this a thumbs up! We shredded the meat with the veggies and ate it with tortillas, sour cream, fresh tomatoes, fresh onions and fresh jalapenos.

We're going to be having this for dinner real soon!! It will be our first meal cooked in banana leaves! :woohoonaner:
Deb

Chironex
08-07-2008, 01:08 AM
thanks sandy being a chef it sounds delish and just as soon as my Ice Creams are big enugh to get leafs im going to try this if i serve it to any one all make sure to give you credit K!

Ahem......Chef Pauly, I want to be on that list when you cook this. But does a Chef use a crock pot? Just wondering....lol

damaclese
08-07-2008, 07:49 AM
Ahem......Chef Pauly, I want to be on that list when you cook this. But does a Chef use a crock pot? Just wondering....lol
i wouldint just becaus im freeked out about leaving any thing cooking having lived throw a vary devastating fire which took off the intiere 4000squf top of my house when i was 8 years old
but i dont see why a chef wouldint ues them its all about the spice! lol

neferset
07-16-2009, 04:52 PM
I have learned to prefer the pressure cooker for speed and pretty much the same cooking effects, though veggies seem to keep a fresher taste in the pressure cooker. I'm not a chef, but I always imagine them as being pressed for time in the kitchen.

*whispers "Grow!" to her baby banana*

CookieCows
07-16-2009, 07:12 PM
I see from my last post on this thread that I didn't comment AFTER cooking this roast ...

Sandy it was wonderful!! Thanks for such a great recipe! It was so cool to have been able to use banana leaves from my own yard!!

Deb

saltydad
07-16-2009, 07:16 PM
Hey Sandy- since pork is a no-no in my house, what beef cuts would you suggest? Hopefully they're kosher. :ha:

Patty in Wisc
07-16-2009, 09:00 PM
Howard, how about corned beef? I think I'll try both!

chong
07-17-2009, 05:46 AM
Hey Sandy- since pork is a no-no in my house, what beef cuts would you suggest? Hopefully they're kosher. :ha:

After WWII, photographer Joe Rosenthal (photographer of the Iwo Jima Marines Flag raising fame) was invited to a dinner hosted by Premier Jiao En Lai in China; where the main course was roast suckling pig. While seated next to Jiao En Lai, the Premier offered to J. Rosenthal the main dish and Mr. Rosenthal respectfully declined, explaining that as a practicing Jew, he was forbidden to eat pork. The Premier explained that he appreciated that restriction. But he explained further that while in America, the dish before them might be considered as pork, in China, it was considered as fish. Mr. Rosenthal had no choice but to partake in the delicacy, but was however concerned that his ancestors might be rolling in their graves as he was enjoying the new found fare.

I have had “traditional” Jewish couples and/or families enjoy pork dishes in my parties at home or the office. After finding out that some of the dishes we served contained pork, they had inquired if there was another meat that they could substitute for the recipes. I suggested lamb for the dishes that were devoid of tomatoes. And beef or goat meat for dishes with tomatoes. And we have a killer stew that is actually traditionally made with goat meat, but you can substitute beef for it. My wife doesn’t eat goat meat, but she makes a few “to die for” goat meat meals.

For Sandy's recipe, I would suggest lamb instead of beef. If you would rather have beef, I can suggest chuck roast or short ribs, since these cuts have a greater amount of fat than any other.

There are quite a few Philippine entrees and pastries that require lining the pots or "oven" with banana leaves, because "Teflon" was only invented in the mid-60s. Banana leaves were used extensively to line the cooking utensils before Teflon. Also, before the Americans came, we didn't use ovens, so most of our pastries were cooked in above stove pans, or pans that had heat from below, and a charcoal pan above. To this day, cooking in the countryside, banana leaves are still used to line pots and pans for many dishes in the Philippines. Even for just cooking rice in many areas. For a treat, lining the pot with lemon grass is used in lieu of banana leaves. We use banana leaves to cook certain fish dishes, even now (here in the USA). The leaves are used to keep the fish from burning on the side exposed to the pan or pot bottom.

chong
07-17-2009, 05:51 AM
Also, to make the banana leaves more pliable, instead of exposing to the sun for a few hours, we just blanch the leaves with hot water. Oftentimes, though, we just lay them on the bottom of the pan or pot, and cover the meat with them. When you turn on the heat, they will conform to the shape of the pan and whatever it is that you're cooking.

Patty in Wisc
07-30-2009, 09:27 AM
I did this on the grill few days ago. Indirect heat for 4 hours. I dunked leaves in boiled water to soften them & while wrapping, one of them split so I put a piece of foil under to try to catch juices but they ran out on foil & evaporated. Very tender & very good! I'll do it again.

Tomsamba
08-07-2009, 02:13 PM
When we roast pigs down here we put banana leaves directly below the pig but not on coals. Hard to explain how a caja china roasts the pig...anyway fresh bread is put on the leaves to catch the pork fat dripping from the pig as it roasts...sounds gruesome but really good!! At least I think it's good, we tend to drink alot while it roasts...

southlatropical
08-08-2009, 10:15 AM
I have some pork loin roasts in the freezer. I think I'll try wrapping them in banana leaves on the grill. Why have'nt I done this before?!

CookieCows
08-08-2009, 11:18 AM
I have some pork loin roasts in the freezer. I think I'll try wrapping them in banana leaves on the grill. Why have'nt I done this before?!

I KNOW that's what I was thinking!! We live over an hour to the nearest Sam's Club so I buy a couple of those really long loins everytime I go there to stock up on them.

Bob
08-08-2009, 12:31 PM
I'm having this tonight as well. Just trimmed up the Ice cream and a barbecue is in order.
Anyone out there have a recipe for pasteles?

Update: It was great and is now on the regular list of dinners. I was very surprised how moist the pork came out. I'm going to have to grow more bananas!........very delicious.

lorax
08-08-2009, 12:43 PM
I've got a few recipes for grilled plantain cakes, if you'd like, Bob. I've always found Pibil and similar dishes to be very tasty with sweet plantain and queso fresco empanadas (you know how these work already), or else make Chifles out of green Orinoco or Hua Moa and do a Volquetero. I'll post that recipe to its own thread in a moment.

Bob
08-08-2009, 12:51 PM
Thanks Beth please send whatever you want to share. I now have a weekly supply of Queso fresco and had empanadas(I used plaintain flour this time) 2 days ago. Just got 2 hands of Manzano at the Asian market this morning, this was the first time they ever had them in the few years I've been going. I ate an under ripe one and of course it tasted green. I'll let them ripen and report later.

momoese
08-09-2009, 10:09 AM
Doing a pork shoiulder in the crock pot today using this recipe. Get back to ya later with the results.

shopgirl2
08-09-2009, 10:49 AM
The banana leaves renders an aroma and taste all of its own. You must've grown with it in order to appreciate the delicate and delicious taste and aroma of the finished food product.

momoese
08-10-2009, 09:44 AM
Well I usually do my slow cooking in a large Dutch Oven or my smoker, but for this I decided to purchase a Crock Pot. I played with the recipe just a touch adding more fresh from the garden Oregano then called for, and Maui Onion instead of regular yellow onion. I also used a large Brandywine tomato and far more garlic than the recipe calls for. This time I used a 3 lb pork shoulder. The leaf was from my Manzano. Cooked it on low for 8 hours and let me tell you the smell was killing us all afternoon. We were starving by dinner time! The finish product was tender and delicious! We served it shredded on corn tortillas with chopped onion, cilantro, fresh salsa and a squeeze of Lime.

Definitely two thumbs up! :chefnaner:

http://www.bananas.org/gallery/watermark.php?file=20905&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20905)

http://www.bananas.org/gallery/watermark.php?file=20906&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20906)

http://www.bananas.org/gallery/watermark.php?file=20902&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20902)

http://www.bananas.org/gallery/watermark.php?file=20903&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20903)

http://www.bananas.org/gallery/watermark.php?file=20904&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20904)

http://www.bananas.org/gallery/watermark.php?file=20908&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20908)

http://www.bananas.org/gallery/watermark.php?file=20907&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=20907)

CValentine
08-10-2009, 09:47 AM
OH!!! Can you just say 'YUM'???!!! :) ~Cheryl

lorax
08-10-2009, 09:50 AM
YUM!

Dangitall, Momo, you had to wait until AFTER I'd published that recipe (Issue 1 to be exact) to make it and post pictures?!?!

momoese
08-10-2009, 10:04 AM
No worries Beth, I'll take pictures of the Tamal Platanos stuffed with the left over pork shoulder I'll be making tonight. :)

Ohio'sBest
08-10-2009, 10:17 AM
I was wondering what a tamale would taste like rolled in banana leaf instead of corn husk? Is there a demand for banana leaf in the markets in the US?

lorax
08-10-2009, 10:37 AM
They're very tasty - the leaf adds an extra dimension to the flavour of the Tamale. (Although the tradition in Ecuador is Canna leaves for most tamales, not Banana. Only Humas and Humitas are made with corn husks, and they're fairly highly flavoured doughs to begin with.)

I'd imagine that the demand for banana leaves in the US is fairly low if you average the population as a whole, and fairly high within the communities of immigrants where culinary banana leaf use is traditional. (SE Asians in particular.)

Patty in Wisc
08-10-2009, 11:04 AM
We have a Mexican grocery store here that sells banana leaves.
Nice pics Mitchel. My leaves split even after I softened them.

justjoan
08-10-2009, 01:03 PM
Wow, am I hungry, what a great recipe, gonna have to try it for sure, either that or I have to catch a flight to Milwaukee, Patty, guess who's coming to dinner:):waving:

southlatropical
08-10-2009, 01:50 PM
Mitchel,
That looks great!!!

I've got my pork loin roast on the grill now wrapped in a banana leaf. If I can find my camera charger I'll take some pics.

southlatropical
08-10-2009, 09:42 PM
My roast came out great!! The banana leaf really gave it a good flavor.
First, I cut through the length of the roast with a knife, making a cavity through the middle of it. I then stuck a link of MANDA'S garlic sausage* inside it. The outside was rubbed with 'slap ya mamma' and some fresh ground garlic/pepper. I seared the roast on the grill before wrapping it.
http://i186.photobucket.com/albums/x68/ijewellk/SlapYaMamaSeasoning.jpg
http://i186.photobucket.com/albums/x68/ijewellk/DSCN3468.jpg
http://i186.photobucket.com/albums/x68/ijewellk/DSCN3472.jpg
*MANDA'S sausage is about 12" in lenghth and can be used as a weapon if the wife comes into the kitchen and tries to tell you how to cook the roast.

island cassie
08-10-2009, 10:12 PM
Sounds delicious - but you guys kill me!!!!

southlatropical
08-10-2009, 10:52 PM
'Slap your mama' is a common phrase down here. I grew up hearing my uncles say.....................

"This gumbo is so good it'll make ya slap grandma".

The nostalgia of the saying has made the seasoning popular here.

Patty in Wisc
08-11-2009, 01:55 AM
Great idea to stuff it w/ a sausage & to sear it first. Can't wait to hear what someone else will try!
Did anyone have a problem w/ juices running out of the leaves? Did I not have enough leaves around it or what?
When I do this again I will still put a piece of foil under to catch juices.
Getting great ideas here :)

bencelest
08-11-2009, 08:07 AM
I was wondering what a tamale would taste like rolled in banana leaf instead of corn husk? Is there a demand for banana leaf in the markets in the US?

Yes, but Mexico beats you to it. They are on sale on many oriental market fresh and they came from Mexico. And for $1 you get a bundle.

In the Philippines tamales are wrapped in banana leaves and the taste is for me out of this world. Soooo good!

southlatropical
08-11-2009, 08:20 AM
Great idea to stuff it w/ a sausage & to sear it first. Can't wait to hear what someone else will try!
Did anyone have a problem w/ juices running out of the leaves? Did I not have enough leaves around it or what?
When I do this again I will still put a piece of foil under to catch juices.
Getting great ideas here :)


I cut slits in the sausage so the juices would run out inside the roast.

The banana leaf I used got a little tear in it as soon as I put it on the grill. By the time it finished cooking there was not much left to the leaf.

Ohio'sBest
08-11-2009, 08:20 AM
Yes, but Mexico beats you to it. They are on sale on many oriental market fresh and they came from Mexico. And for $1 you get a bundle.

In the Philippines tamales are wrapped in banana leaves and the taste is for me out of this world. Soooo good!

Great. Haven't seen a bundle yet. Anyone have a pic of a bundle.

bencelest
08-12-2009, 01:57 AM
A bundle for me is about folding 2 large leaves at about to form 1 foot square after removing the middle stem.

Ohio'sBest
08-12-2009, 07:52 AM
Basically to see what packaging it comes in, so I know what to look for.



shrink wrap........clam shell..............

lorax
08-12-2009, 07:58 AM
Benny - Chris is asking to see a bundle of banana leaves that are available in the market.

Sorry I can't help you from my end, Chris - nobody here would pay for banana leaves, they'd just take them off the plants in their yard, or the yard of a neighbour.

momoese
08-12-2009, 01:03 PM
Great. Haven't seen a bundle yet. Anyone have a pic of a bundle.

http://farm3.static.flickr.com/2083/2376125388_eff68071c7.jpg

http://importfood.com/media/banana_leaves_mkt_l.jpg

http://www.wangsoriental.com/banana%20leaves.jpg

http://www.everythingtrini.com/commerce/images/P/goya_banana_leaves.jpg

bencelest
08-13-2009, 11:35 AM
Thanks Momese for the picture. I accidentally saw it at the Fiesta Market, a Mexican market locally.
But I would not buy them because I have them in my backyard although I sulk when my wife wants to have some for her cooking needs.
And that's why I want to grow Balbisiana for its leaves and for its banana blossoms. It's number one!!! The flowers can be eaten . Sooo good if cooked. The fruit can be eaten also but not for dessert. Young fruit is used in salads and the matured ones can be so seedy as big as BB's and that's not so good.
You can also buy the banana leaves at SOME Filipino stores or maybe Oriental stores if you will just ask the counter girl.

Bob
06-04-2010, 03:27 PM
Thought this recipe was worth a bump since most of us have enough leaves to spare now.... and I remembered how good it was!

momoese
11-12-2011, 01:09 PM
Another bump because I'm doing this again today!