served with Herbed Jasmine Rice and Braised Bok Choy
(dairy free, gluten free)
Banana leaves are widely used for cooking and serving food in Asia, Africa, and South America. For this flavorful pork dish, we drew inspiration from the traditional Mexican slow-roasted pork dish “Cochinita Pibil” from the Yucatan. For an Asian-Mexican fusion twist, we substituted the red annatto seed paste with Thai red curry paste and the acidic citrus juice (lime, blood orange, lemon) with sour tamarind and coconut milk. We also added Asian herbs such as lemongrass. The result is fabulous! We think you’ll love it. The banana leaves add a unique flavor as the pork is roasted in low oven temperature for over 5 hours!
$25 for 1 generous main course
Pork is a great source of lean protein and is also rich in thiamin
Onions and garlic are a great immune-boosting duo.
Banana Leaves gives the pork rich flavor and aroma
Tamarind rich in magnesium and potassium
Massaman Curry is high in mono- and polyunsaturated fatty acids