Pastel al Horno (Baked Pastele)

Featured in the Honolulu Star-Bulletin on October 11, 2006.

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Ingredients:

Pastel al Horno (Baked Pastele)

  • 15 green Chinese bananas
  • 3/4 cup achiote oil
  • 5 1/2 teaspoons salt
  • 2 pounds pork, cut into small pieces
  • 6 cloves garlic
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground black pepper
  • 1 cup chopped onion
  • 3 stalks green onion, chopped
  • 2 bunches Chinese parsley, chopped
  • 1 can (8 ounces) tomato sauce
  • 4 to 6 Hawaiian chili peppers, chopped
  • 1 can (8 ounces) olives, drained
  • 4 ti leaves, stems and fibrous veins removed
  • Heavy duty foil

Directions:

Peel bananas and soak in cold water until all bananas are peeled. Finely grate bananas into a large bowl. Stir in 1/2 cup achiote oil and 3 teaspoons of the salt. Mix well, cover, and set aside. With a mortar and pestle, grind garlic, oregano, and 2 1/2 teaspoons of the remaining salt and pepper; set aside. In a saucepot, heat 3 tablespoons of the achiote oil. Brown pork with 1 tablespoon of the garlic mixture; cook for about 15 minutes. Add the round onion, green onion, and parsley. Cover and cook for 10 minutes. Stir in the tomato sauce, chili peppers, and olives. Cover and simmer on low for one hour. Preheat oven to 450 degrees. Oil a 13 x 9 x 2-inch baking pan with 1 tablespoon achiote oil. Lay two ti leaves on the bottom of the baking pan. Combine banana mixture with pork mixture, pour into prepared pan and cover with the remaining two ti-leaves. Cover pan with foil and seal well. Place pan into a larger baking pan and place both into preheated oven. Pour hot water into the larger pan to a depth of 1-inch. Bake for 2 to 2 1/2 hours or until the center is cooked, adding more hot water to larger pan as needed. Makes 8 servings.

Approximate Nutrient Analysis per serving:
560 calories, 37 g fat, 7 g saturated fat, 75 mg cholesterol, greater than 2000 mg sodium, 35 g carbohydrate, 2 g fiber, 2 g sugar, 27 g protein

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