Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo

Name: Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo
Ingredients: 1 small cone (about 1 ounce) piloncillo OR 2 tablespoons dark brown sugar; 1 1/2 tablespoons vegetable oil; 1/2 pound (about 6 medium) fresh yellow chiles (I prefer hot Hungarian wax or banana peppers here); A 2-pound boneless pork shoulder roast; 1 medium white onion, sliced 1/4-inch thick; 1 18-inch section of banana leaf, hard spine cut off, plus an extra piece to line the serving platter; 1 large (10-ounce) ripe plantain (it should be noticeably soft and yellow splotched with black), peeled and cut into 1/2-inch cubes; Salt; 1 small red onion, sliced into rings 1/8 inch thick; 2 limes, cut into wedges

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Pot Roasted Pork with Yellow Chiles, Plantains & Piloncillo - Savory flavors in every bite. Perfect for special occasions or family dinners. Servings: 4.

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Serving platter

Ingredients

1 small cone (about 1 ounce) piloncillo OR 2 tablespoons dark brown sugar
1 1/2 tablespoons vegetable oil
1/2 pound (about 6 medium) fresh yellow chiles (I prefer hot Hungarian wax or banana peppers here)
A 2-pound boneless pork shoulder roast
1 medium white onion, sliced 1/4-inch thick
1 18-inch section of banana leaf, hard spine cut off, plus an extra piece to line the serving platter
1 large (10-ounce) ripe plantain (it should be noticeably soft and yellow splotched with black), peeled and cut into 1/2-inch cubes
Salt
1 small red onion, sliced into rings 1/8 inch thick
2 limes, cut into wedges