👨‍🍳 作り方

1. 1

   Season the pork shoulder generously with salt and pepper. Sear in a hot pot with vegetable oil until browned on all sides. Remove pork and set aside.

2. 2

   In the same pot, sauté the chopped onions and bell peppers until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes, tomato paste, cumin, oregano, and bay leaf. Cook for 5 minutes, stirring occasionally.

4. 4

   Return the seared pork shoulder to the pot. Add enough water or pork broth to partially cover the meat. Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, or until the pork is very tender and shreds easily.

5. 5

   Remove the pork from the pot and shred it using two forks. Return the shredded pork to the sauce and stir to combine. Cook for another 15-20 minutes to allow the flavors to meld.

6. 6

   Prepare the banana leaves by wilting them over an open flame or dipping them in hot water until pliable. Line a Dutch oven or deep pot with the banana leaves, overlapping them to create a seal.

   💡 プロのコツ: Be careful not to burn the banana leaves.
7. 7

   Spoon the shredded pork mixture into the banana leaf-lined pot. Fold the banana leaves over the top to enclose the filling completely. Cover the pot with its lid.

   💡 プロのコツ: Ensure the leaves are tightly wrapped to prevent leaks.
8. 8

   Steam the wrapped pork in the pot for at least 30 minutes over low heat, adding a little water to the bottom of the pot if necessary to create steam. Alternatively, bake in a preheated oven at 160°C (325°F) for 45 minutes.

   💡 プロのコツ: This steaming step infuses the pork with the banana leaf's aroma.
9. 9

   Serve the Ropa Vieja de Cerdo en Hoja hot, directly from the banana leaf wrapping. It is traditionally served with white rice.