You can find banana leaves in the frozen section of an Asian market. Thaw before using.

Serves 10

1 pkg Banana leaves

4-5 lb Pork Loin, thinly sliced

1 medium White onions, thinly sliced

2 cups Juice of Seville Oranges

1 cup Lemon Juice

1/4 cup Homemade Anchiote Paste (see Basics for this recipe)

1 Tbsp Red Wine Vinegar

2 tsp Oregano, dried and crushed

Slice the pork loin and onion thinly. Place in a ceramic or glass bowl. Combine remaining ingredients with pork and marinate overnight in the refrigerator.

Preparing Banana leaves:

Next day, thaw banana leaves. Using individual oval ramekins, cut a banana leaf large enough to lay across the bottom and fold over the top of the meat. Do this for each ramekin. Place a saute pan on low heat and warm each banana leaf to make it more flexible for folding. Then place warmed banana leaf in ramekin and fill with pork mixture. Repeat until you have filled the each oval ramekin (approximately 10 each).

For Oven: Preheat oven 300˚F. Place ramekins on baking sheet and roast in oven for 40 minutes. Test one ramekin by opening it. If you need to rotate your baking sheets and continue roasting for another 15 minutes. Totally baking time 1 hour approximately.

For Grill: Heat coals to a desired 325˚F temperature. Place ramekins on rack above coals and roast for 40 minutes. Check meat for doneness. Roast longer if needed. Banana leaves may dry and burn around edges. You may cover each with foil for the last 15 minutes.

Note: To serve family style: Use a 13.5 x 9 inch pan cutting the banana leaf to size.

Bon Appetite