Pasteles

Method

Peel and grate the plantains, yautia, green bananas and cassava, then mix together with salt and set aside. In a large pot, brown the diced pork shoulder with garlic and soffritto, add stock, olives, capers, culantro and seasonings, then simmer until pork is tender, approximately 45 minutes. Soften banana leaves briefly over a flame, then place approximately 3 tablespoons of the vegetable mixture in the centre of each leaf, top with 2 tablespoons of the pork filling, fold edges to create a rectangular parcel and secure with twine. Bring a large pot of salted water to the boil and carefully add pasteles, simmering for 45 minutes until the dough is cooked through and pulls away from the leaf easily.