Garlic Pork Shanks Wrapped in Banana Leaf
This is a great recipe that requires minimal prep but when your guests taste and see this beautiful dish, they will think you slaved over it all day. The garlic paste highlights and pairs wonderfully with the succulent nature of the shank and is topped off with SALSAOLOGY Chile Negro & Hibiscus rich and tangy sauce –
Exquisite! The banana leaf is not only a beautiful element to see on the plate with the deep red sauce contrast, but it also imparts a subtle anise like flavor to the pork shanks. You can find the leaves in the produce section of Latin or Asian grocery stores and in some big chain markets.
- 1 jar of SALSAOLOGY Chile Negro & Hibiscus Sauce
- 2 Garlic Head- Cloves peeled
- 4 Pork Shanks
- Banana Leaves – cut into approximately (4) 10” squares, or adjust size depending on size of shanks. If Banana leaves not available, parchment paper is a good substitute.
- 1 C. of Chicken Stock or Broth
- Salt and Pepper
- Equipment: Steamer pot with steamer basket.
1. Fill Steamer Pot with water and place over low medium heat.
2. Lightly cook precut banana leaves over a burner or griddle. Using tongs to turn and scorch for 30 seconds on each side, or until leaf becomes soft and flexible. Set aside to cool.
3. Place garlic cloves in a small food processor and blend until garlic becomes a paste. You can also do this by hand with a mortar and pestle. Place in a small bowl and set aside.
4. Season Pork Shanks with salt and pepper.
5. Apply garlic paste to shanks generously. However, you can adjust amount of garlic paste to your taste.
6. Place each shank in the center of a banana leaf. Wrap shanks by folding leaf ends to bottom side. You can use kitchen twine to hold together.
7. Place wrapped shanks in steamer basket.
8. Once steamer has come to a slow boil, bring heat down to low and place steamer basket in pot and cover. Keep water to a very low boil, cooking it too fast will toughen up the meat.
9. Cook for approximately 2 hrs. on low heat or until meat is slightly separating off the bone. Then remove shanks from steamer and allow to cool.
10. In the meantime heat a small sauce pot and place 6oz. of SALSAOLOGY’s Chile Negro & Hibiscus Sauce in the sauce pot. Add 1 C. of chicken stock and mix thoroughly. Heat through and remove from stove.
11. Unwrap cooked shanks from banana leaves on a plate and pour sauce over shanks. Serve with Mexican rice, beans and tortillas.
makes 4 servings