Puerto Rican Plantain and Pork Pasteles

Ingredients

• 4 green plantains, peeled and grated (about 4 cups/900g) 4 green plantains, peeled and grated (about 4 cups/900g)
• 1 cup (240ml) annatto oil 1 cup (240ml) annatto oil
• 2 pounds (900g) pork shoulder, finely chopped 2 pounds (900g) pork shoulder, finely chopped
• 1 cup (240ml) sofrito 1 cup (240ml) sofrito
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon adobo seasoning 1 tablespoon adobo seasoning
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 20 banana leaves, cut into 10x10 inch (25x25cm) squares 20 banana leaves, cut into 10x10 inch (25x25cm) squares
• Kitchen twine, for tying Kitchen twine, for tying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated plantains and annatto oil. Mix well until the plantains are evenly coated.
2. 2.
   In a separate bowl, combine the chopped pork shoulder, sofrito, minced garlic, dried oregano, adobo seasoning, salt, and black pepper. Mix well to incorporate all the flavors.
3. 3.
   Take a square of banana leaf and place about 1/4 cup (60g) of the plantain mixture in the center. Spread it out to form a thin layer.
4. 4.
   Add about 2 tablespoons (30g) of the pork filling on top of the plantain mixture.
5. 5.
   Fold the banana leaf over the filling to form a rectangular parcel. Secure the edges with kitchen twine.
6. 6.
   Repeat the process with the remaining banana leaves, plantain mixture, and pork filling.
7. 7.
   Bring a large pot of water to a boil. Carefully place the wrapped pasteles in the boiling water and cook for about 1 hour, or until the plantain dough is cooked through.
8. 8.
   Remove the pasteles from the water and let them cool slightly before unwrapping.
9. 9.
   Serve the Plantain and Pork Pasteles warm and enjoy!

Treat your ingredients with care...

• Green plantains — Choose firm green plantains for the best results. Avoid using ripe or yellow plantains as they will not provide the desired texture for the dough.
• Annatto oil — Annatto oil can be found in specialty stores or online. If unavailable, you can make your own by infusing vegetable oil with annatto seeds.
• Banana leaves — Before using banana leaves, make sure to soften them by briefly passing them over an open flame or blanching them in boiling water. This will make them more pliable for wrapping the pasteles.

Tips & Tricks

• To save time, you can prepare the pork filling and plantain dough in advance and assemble the pasteles when ready to cook.
• If banana leaves are not available, you can use parchment paper as a substitute. However, the flavor will differ slightly.
• Serve the pasteles with a side of Puerto Rican rice and beans for a complete meal.
• Leftover pasteles can be frozen and reheated later for a quick and delicious meal.
• Experiment with different fillings such as chicken or beef to create variations of this traditional dish.

Serving advice

Serve the Plantain and Pork Pasteles warm, unwrapped from the banana leaves. Accompany them with a side of Puerto Rican rice and beans for a satisfying meal. Garnish with a sprinkle of fresh cilantro for added freshness.

Presentation advice

Arrange the unwrapped pasteles on a platter, showcasing their vibrant yellow color and the beautiful contrast with the dark green banana leaves. Place a small bowl of sofrito or hot sauce on the side for dipping.