Ropa Vieja de Cerdo en Hoja
A flavorful Panamanian take on Ropa Vieja, this version features slow-cooked shredded pork simmered in a rich tomato-based sauce with peppers and onions, traditionally wrapped and cooked in banana leaves for an earthy aroma.
🧂 Ingredients
- 1.5 kg Pork shoulder(bone-in)
- 4-6 large Banana leaves(wilted over flame or hot water)
- 2 large Onions(chopped)
- 2 large Bell peppers(any color, chopped)
- 6 cloves Garlic(minced)
- 800 g Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Cumin
- 1 tsp Oregano
- 1 Bay leaf
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1 cup Water or pork broth(as needed)
👨🍳 Instructions
- 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
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
Stir in the crushed tomatoes, tomato paste, cumin, oregano, and bay leaf. Cook for 5 minutes, stirring occasionally.
- 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
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
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.
💡 Tip: Be careful not to burn the banana leaves. - 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.
💡 Tip: Ensure the leaves are tightly wrapped to prevent leaks. - 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.
💡 Tip: This steaming step infuses the pork with the banana leaf's aroma. - 9
Serve the Ropa Vieja de Cerdo en Hoja hot, directly from the banana leaf wrapping. It is traditionally served with white rice.
💡 Pro Tips
- ✓Using pork shoulder with the bone in adds more flavor.
- ✓Adjust the seasoning to your preference.
- ✓If banana leaves are unavailable, you can cook the shredded pork directly in the sauce without the wrapping step, though it will lack the distinct aroma.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of white wine to the sauce for extra depth.
- Incorporate other vegetables like carrots or peas.
- For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes.