Name: Pork Pastelle
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: Filling:; 6 lb pork; 8 pimento peppers; 2 bundles fine leaf thyme; 5 bundles chadon beni; 2 bundles celery; 4 bundles chive; 2 head garlic; 1 hot pepper; 2 cups pork stock; 6 tbsp roucou; Dough:; 2 cups yellow cornmeal (very fine); 3 cups lukewarm water; 4 tbsp. vegetable oil or coconut oil; ¼ lb butter; 1¼ tsp. salt; Wrapping:; 2-3 large fig leaves (banana leaves); strings to tie pastelles

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Pork Pastelle

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Meats

Cuisine: Caribbean/Spanish/ Hispanic

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

Filling:
6 lb pork
8 pimento peppers
2 bundles fine leaf thyme
5 bundles chadon beni
2 bundles celery
4 bundles chive
2 head garlic
1 hot pepper
2 cups pork stock
6 tbsp roucou
Dough:
2 cups yellow cornmeal very fine
3 cups lukewarm water
4 tbsp. vegetable oil or coconut oil
¼ lb butter
1¼ tsp. salt
Wrapping:
2-3 large fig leaves banana leaves
strings to tie pastelles

Instructions

Mince the pimento, peppers, thyme, chadon beni, celery, chive, and garlic together. Grind until fine.
Mix the cornmeal flour with warm water and the butter. Make a soft dough. Roll into smaller balls, about 3 inches in diameter.
Boil the pork in water until soft. Then finely mince the cooked pork. Mince pork. Mix the seasoning and the meat. Mix well, Stir fry the seasoned pork. Add the roucou liquid. Mix well.
Add salt to taste. Remove and cool.
Press a ball onto a greased square cut of the leaf. Spread about 2 tablespoon full of meat to the center of the flatten dough. Fold the leaf and tie with a piece of string.
Place a deep large pan with enough water to boil. When the water reaches its boiling point place the pastelle in and cook for about 40 minutes.

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