How to Make Banana Leaf Wraps

By Food & Wine
Updated May 23, 2017
Here, a step-by-step guide to making Andrew Zimmern's Yucatán Pork with Annato and Ancho Chiles. This classic Mexican dish of pork shoulder and spices uses a double-layer of banana leaves for cooking, but the thick, fibrous leaves are not edible.—Daniel Gritzer
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Cut

Photo © Petrina Tinslay

Cut a fibrous string off each banana leaf and reserve.

Recipe: Yucatán Pork with Annato and Ancho Chiles

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2 of 7

Arrange

Photo © Petrina Tinslay

Arrange two banana leaves in a cross. Spoon the filling in the center.

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Fold

Photo © Petrina Tinslay

Fold up the top leaf like an envelope to enclose the filling.

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Wrap

Photo © Petrina Tinslay

Wrap the packet in the bottom leaf.

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Tie

Photo © Petrina Tinslay

Tie up the packet with the reserved banana string.

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Repeat

Photo © Petrina Tinslay

Repeat with the remaining banana leaves and filling.

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Serve

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Andrew Zimmern loves to serve his leaf-wrapped pork with a spicy, chunky Roasted Tomato and Árbol Chile Salsa.

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