China-Latina Pork
- Total Time: 3 hours 45 mins
- Yield: 6
Description
Banana leaves can be found in the frozen aisle of many supermarkets and especially those carrying Latin American ingredients.
Ingredients
- Vegetable oil
- 5-6 lb (2.25-2.7 kg) bone-in or boneless pernil (or Boston butt), cut into 2- to 3-inch cubes
- Kosher salt and freshly ground pepper
- Garlic powder
- Onion powder
- Banana leaves
- 2 cups (480 ml) ketchup
- 3/4 cup (180 ml) packed dark brown sugar
- 3/4 cup (180 ml) unsulfured molasses
- 1 cup (240 ml) dry red wine, such as Syrah
- 3/4 cup (180 ml) red wine vinegar
- Fish sauce
- Soy sauce
- 1/2 cup (120 ml) chipotle chiles in adobo sauce
Instructions
- Adjust oven rack to middle position and preheat oven to 300°F. Heat 2 tbsp oil in large Dutch oven over medium-high heat until just beginning to smoke. Season pork with salt, pepper, garlic powder, and onion powder. Cook the pork in batches, avoiding overcrowding, until deeply browned on all sides. Transfer to baking sheet. Repeat process with additional oil and remaining pork. Turn off heat and discard any
- remaining fat. Line the pot with 3 layers of banana leaves. Return the browned pork and place all of the pernil and any accumulated juices in the pot. In a large bowl, whisk the ketchup, brown sugar, molasses, wine, vinegar, 2 tbsp fish sauce, 2 tbsp soy sauce, and chipotles. Pour the sauce over the pork and add enough water to the mixture to cover the pork by about 1 inch.
- Cover with 3 more layers of banana leaves and submerge them. Bring the mixture to a boil over medium-high heat.
- Cover the pot and place in oven. Cook 2 to 3 hours until the pork is fork tender.
- Transfer the pork to a bowl with a slotted spoon and bring the sauce to a boil. Cook until thickened and reduced to about half, adjusting seasoning to taste with soy sauce, fish sauce, vinegar, and molasses. Shred the pork with two forks and return to the pot, stirring to coat.
- Prep Time: 45 mins
- Cook Time: 3 hours
- Category: Main
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 580
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Frequently Asked Questions
What do the banana leaves actually do in this recipe?
Three layers of banana leaves line the Dutch oven before the pork goes in, and three more layers submerge the top before the pot goes in the oven at 300°F. They act as a steam trap, keeping moisture locked around the pork during the 2–3 hour braise and imparting a mild grassy aroma to the braising liquid. The excerpt notes they can be found in the frozen aisle of supermarkets or stores carrying Latin American ingredients.
Should I use bone-in or boneless pernil?
The recipe accepts either, listing “bone-in or boneless pernil (or Boston butt), cut into 2- to 3-inch cubes.” Bone-in will add more collagen and body to the braising sauce during the 2–3 hour cook, while boneless is easier to shred after. Both reach fork-tender when braised low and slow at 300°F.
How reduced should the sauce be before shredding the pork back in?
Step 5 says to boil the braising liquid until thickened and reduced to about half. At that point it should be glossy enough to coat the shredded pork. The recipe advises tasting and adjusting with soy sauce, fish sauce, red wine vinegar, and molasses at this stage to balance the sauce’s sweetness, salt, acid, and depth.
