Cook the Issue 2010: Pork Braised in Banana Leaves with Manchamantel Saucecomments (2) January 22nd, 2011 in Gallery
Hmm, I may have chosen my top 10 too soon, because this recipe surely should be on it-- the whole family loved it, for a total of six thumbs up. The pork is succulent and tender and the sauce has all the long-simmered complexity of a great Indian curry, but with smoky, fruity, rich overtones. With a little shot of Marie Sharp's Habanero sauce, which complements the fruity sauce, this is out of sight. I bet it makes great leftovers too.
Being a braise, this is a bit hard to photograph. You can thank me for not publishing any of the extreme closeups my husband took. Check out the only decent photo I got-- it has a bonus kid in the background goofing around with a dishtowel on her head, pretending to be King Tut.
Recipe Used: Pork Braised in Banana Leaves with Manchamantel Sauce
posted in: Gallery, Cook the issue 2010