Ping...Greendriver re: Suckling Pig

wdan

Your response way down there in the backwash of yesterday's mail needs some highlighting imho. The recipe you posted not only intrigues me, but I think others as well...yo, you out there fishlessman? When I was a newbie, I printed off a bunch of recipes I liked and eventually got to the point where "I'd seen them all." I printed yours tonight because it is the first genuinely new concept I've seen in a while that isn't easily memorable.[p]Couple of questions:
If your shoulder is wrapped in banana leaves, why do you need the cast iron pot?[p]Does the marinade truly flavor the meat? My attempts in the past have resulted in only minimal (at best) flavoring and I had to rely on pour-over sauces to add any real flavor (Mojo sauce for Lechon Asado especially comes to mind). Your pix suggest that a lot of flavor comes from the stuff laying on top of the meat (which looks great too!).[p]I'm anxious to try your recipe...now, where do I find banana leaves in Wisconsin? Are they frozen, jarred like grape leaves or something else?

fishlessman

WDAN,
i printed that out a while back when Chet first posted it, havent done it yet, but have been told that the leaves can be found in a spanish market thats near me, and/or in the frozen section, it sure looks good

thirdeye

fishlessman,[p]We buy them in an Asian market, frozen. They are 12" X 12" squares.[p]~thirdeye~

fishlessman

Greendriver, some other questions, what temp was the cook, and what internal did you try to reach, or how long.

Adrian B.

WDAN, in my area the local international/latino market sells banana leaves.