NacatamalesBanana-Leaf Pork and Corn Parcels
These large steamed parcels are filled with seasoned corn dough, pork, rice, potato, and savory garnishes. Slow steaming inside banana leaves gives them a moist, fragrant texture suited to festive meals.
Prep
50m
Cook
3h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 800gCorn Dough
- 20gAnnatto Paste
- 30mlVegetable Oil
- 6gSalt
Filling
- 500gPork Shoulder (cut into chunks)
- 200gWhite Rice (rinsed)
- 250gPotato (peeled and cut into slices)
- 150gTomato (finely chopped)
- 120gOnion (finely chopped)
- 100gGreen Bell Pepper (finely chopped)
- 12gGarlic (minced)
- 40gGreen Olive
- 30gRaisin
- 8gSalt
- 3gBlack Pepper
Wrapping
- 8pcsBanana Leaf (wiped clean)
- 2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the corn dough with the annatto paste, vegetable oil, and the salt until the color is even and the dough feels smooth.
- 02
Season the pork shoulder with the salt and the black pepper. Keep the white rice, potato, tomato, onion, green bell pepper, garlic, green olive, and raisins ready for assembly.
- 03
Pass each banana leaf briefly over low heat until pliable.
- 04
Spread a thick layer of dough on a piece of banana leaf. Add the seasoned pork shoulder, then top with white rice, potato, tomato, onion, green bell pepper, garlic, green olive, and raisins.
- 05
Fold the banana leaves tightly around the filling to make a secure parcel.
- 06
Arrange the parcels in a large pot, add the water, cover well, and steam at about 95°C (205°F) until the masa is firm and the pork reaches 71°C (160°F).
- 07
Let the parcels rest briefly before unwrapping and serving.
Ratings & Reviews
Log in to rate and review this recipe.