INGREDIENTS:3 lbs. lean pork (leg or shoulder is good) 2 bay leaves ½ cup white vinegar 1 cup yellow onion, chopped 1/3 cup sofrito* ¼ c + 2 Tbsps. vegetable oil 1 Tbsp. achiote paste** 3 lbs. green banana, peeled 1 lb. plantain, peeled ½ lb. pumpkin flesh 2 lbs. starchy potato (russet or chef), peeled Salt to taste Pepper to taste Banana leaves to wrap (approx. 3#) Kitchen twineDIRECTIONS:1. For the filling: Place the pork in a large pot over high heat and cover with cold water. Add the bay ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.