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Pastele Stew with banana dumplings & pandasa

2 pounds pork belly, cut into bite size pieces
3 pounds pork butt, cut into bite size pieces
5 cloves garlic, minced
2 medium onions, diced
3 stalks celery, diced
1 bunch cilantro (Chinese parsley) chopped
2 cans tomato sauce
1 tablespoon tomato paste
Salt and pepper, to taste
1 can whole pitted olives, drain
3 to 4 Hawaiian chili peppers

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 comes 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 in the cooked banana dumplings to the stew and serve.

Banana Dumplings

1 large very green banana, peeled and grated very fine (plantain banana)
Achote oil (made with achote seed and Wesson oil)

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.


1 package (17.25 ounce) frozen puff pastry sheets, thawed
Pastele stew

Dust your cutting board with flour. Place a puff pastry on the floured cutting board. In the middle of the puff pastry, add a scoop of the pastele stew and fold over the pastry into a triangle. Brush the pastry edges with egg wash, crimp and seal the edges with a fork. Bake in a pre-heated oven at 400 degree until the pastry browns. Serve with the pastele/banana dumpling stew.