Pastele Stew

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9708
Pastele-Stew
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Pastele stew is a classic Hawaii favorite!

Pastele-Stew
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5 from 4 votes

Pastele Stew

Pastele stew is a classic Hawaii favorite!
Prep Time1 hr
Active Time2 hrs
Total Time3 hrs
Course: Soup, Stew
Cuisine: Hawaiian
Keyword: pastele, stew, puertorican
Author: Hawaiian Grown TV

Materials

  • 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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