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–+ servings

Pork Barbecue Baked in Banana Leaves

Aromatic pork infused with spices
5 from 1 vote
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Keyword: Asian, pork, BBQ, spices, banana leaves.
Course: Mains, Pork
Cuisine: Philippines
Prep Time: 15 minutes
Cook Time: 3 hours
Marinate: 8 hours
Total Time: 11 hours 15 minutes
Servings: 6 servings
Calories: 631kcal
Author: MJF
Cost: £10

Equipment

  • 1 Dutch Oven or a heavy pot with a tight lid.

Ingredients

  • 1 each Large Banana Leaf Optional
  • 3 lb Shoulder of Pork
  • 1½ teaspoons. Black Pepper
  • 1 teaspoon Herbes de Provence
  • 4 each Cloves
  • ½ teaspoon Cumin
  • 1 teaspoon each Cinnamon, Coriander and Salt
  • 5 Cloves Garlic finely chopped
  • 2 Tablespoons Coconut Vinegar
  • 3 Tablespoons Soy Sauce
  • 1½ teaspoons Flour
  • ¼ Cup Orange Juice

Instructions

  • Make a paste with the spices, garlic, vinegar, soy sauce and flour.
  • Season the pork with the paste, adding half of the orange juice and leave to marinate overnight.
  • Line a Dutch oven pot with the banana leaves, shiny side up.
  • Brush lightly with oil and place the pork on top.
  • Pour over the remaining orange juice, any remaining marinade and ½ Cup water.
  • Wrap the banana leaves over the top, making a wrapped package.
  • Put the lid on and bake at 350˚F/180˚C for 2½ -3 hours, until tender.
  • Open the package and with 2 forks, shred the pork meat.
  • Serve with rice and pickled red onions.

Nutrition

Serving: 6oz | Calories: 631kcal | Carbohydrates: 4g | Protein: 54g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.002g | Cholesterol: 195mg | Sodium: 1135mg | Potassium: 814mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 4mg