• 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.