Cook the Issue 2010: Pork Braised in Banana Leaves with Manchamantel Sauce

Pielove, member

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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.  

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Cook the Issue 2010: Banana Split Brownies

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Comments (2)

kitchengoddess writes: I didn't even notice King Tut until you mentioned it! LOL Posted: 9:03 pm on January 23rd

ICDOCEAN1 writes: I was going to ask my my neighbor fro a banana leaf from her tree, but with all the snow here this winter, their all gone. Maybe the Asian store will have them. Posted: 9:14 am on January 23rd

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