Baked Pastele (Pastel al Horno)
15 green Chinese bananas
3/4 c. achiote oil
51/2 tsp. salt
2 lbs. pork
6 cloves garlic
2 tsp. dried oregano leaves
1 tsp. ground black pepper
1 c. round onion, chopped
3 stalks green onion, chopped
2 bunches Chinese parsley, chopped
1 (8-oz.) tomato sauce
4 to 6 Hawaiian chili peppers, chopped
1 (8-oz.) can pitted ripe olives, drained
4 ti leaves, cleaned and deboned
Heavy-duty foil
Peel bananas, soak in cold water until all done. Finely grate bananas into a large bowl. Stir in 1/2 cup achiote oil and 3 teaspoons of the salt. Mix well, cover and set aside. Cut pork into small pieces. With a mortar and pestle, grind garlic, oregano, and 21/2 teaspoons of the remaining salt and pepper. Set aside. In a saucepot, heat 3 tablespoons of the achiote oil. Brown pork with 1 tablespoon of the garlic mixture; cook pork for about 15 minutes. Add the round onion, green onion and parsley. Cover and cook for 10 minutes. Stir in the tomato sauce, chili peppers and olives. Cover and simmer on low for one hour. Preheat oven to 4500. Oil a 9 x 13 x 2-inch baking pan with 1 tablespoon achiote oil. Lay two ti leaves on the bottom of the baking pan. Combine banana and pork mixtures. Put this into the prepared pan. Cover with the remaining two ti leaves. Seal well with heavy-duty foil. Place baking pan into a larger baking pan and put into preheated oven. Pour hot water into the larger pan to a depth of 1 inch. Steam/ bake for 2 to 2-1/2 hours, being sure the middle is cooked. Add water to larger pan as needed.
