How to Make Banana Leaf Wraps

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

Start Slideshow

1 of 7

Cut

Photo © Petrina Tinslay

Cut a fibrous string off each banana leaf and reserve.

Recipe: Yucatán Pork with Annato and Ancho Chiles

2 of 7

Arrange

Photo © Petrina Tinslay

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

F&W's Summer Grilling Guide

3 of 7

Fold

Photo © Petrina Tinslay

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

4 of 7

Wrap

Photo © Petrina Tinslay

Wrap the packet in the bottom leaf.

F&W's Mexico Travel Guide

5 of 7

Tie

Photo © Petrina Tinslay

Tie up the packet with the reserved banana string.

6 of 7

Repeat

Repeat with the remaining banana leaves and filling.

F&W's Mexico Recipes Guide

7 of 7

Serve

Go to Recipe

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

Andrew Zimmern's Kitchen Adventures

Replay gallery

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

How to Make Banana Leaf Wraps

1 of 7

Cut

1 of 7