Pastele stew is a classic Hawaii favorite!
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Pastele Stew
Pastele stew is a classic Hawaii favorite!
Ingredients
- 2 pounds pork belly, cut into bite-size pieces
- 3 pounds port butt, cut into bite-size pieces
- 5 cloves garlic, minced
- 3 stalks celery, diced
- 1 bunch cilantro (Chinese parsley), chopped
- 2 cans tomato sauce
- 1 tbsp tomato paste
- salt and pepper, to taste
- 1 can whole pitted olives, drain
- 3 – 4 Hawaiian Chili peppers
For Banana Dumplings:
- 1 large very green banana, peeled and grated very fine (plantain banana)
- achote oil (made with achote seed and wesson oil)
Instructions
- In a large pot, add the chopped pork belly and pork butt, and simmer over medium heat.
- Add the garlic and onions and keep stirring until all the natural juices come out.
- Next add the chopped celery and stir.
- Season with salt and pepper.
- Add the chopped Chinese parsley and stir in the tomato sauce and tomato paste.
- Add the whole pitted olives and simmer.
- Fold the cooked banana dumplings into the stew and serve.
For Banana Dumplings:
- Mix finely grated banana with achote oil (to taste).
- Scoop into little balls and drop into salted, boiling water until the dumplings float.
- Once the dumplings float, remove from salted water and fold into the pastele stew.
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