Yucatán Pork with Annatto and Ancho Chiles
This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for cooking, but the thick, fibrous leaves are not edible. Slideshow: More Recipes from Andrew Zimmern
June 2013
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Credit:
© Petrina Tinslay
Recipe Summary
Ingredients
Directions
Notes
Banana leaves are available at specialty food stores or on gourmetsleuth.com. A pound should be sufficient for this recipe, but have extras in case any are cracked.
Serve With
Rice, fried sweet plantains and cilantro.
Suggested Pairing
Berry-rich Oregon Pinot Noir.