Comments on: Pandan wrapped roast pork

By: katiek

katiek — Thu, 12 Mar 2009 22:04:41 +0000

OOOOOH. I just made Cochinita pibil, a yucatecan banana leaf wrapped pork which is smothered in ground annatto seeds and other spices.

I cooked it low and slow too!

It turned out beautifully – a sort of confit.

But then I imagined thai flavors for wrapped pork and my imagination took off. Nice to see that some people are thinking just what i’m thinking…

Next time I will try and dig a hole in the ground.

By: banu gökşin - tule - istanbul

banu gökşin - tule - istanbul — Wed, 25 Feb 2009 00:39:59 +0000

looks great very different
delicious

By: veggiebelly

veggiebelly — Tue, 24 Feb 2009 17:37:34 +0000

Beautiful! You have me salivating at the “earthy tea like smell” description! Ive been curious about pandan for a while now, I’m so glad you posted this. I’m wondering if I can roast veggies and tofu this way..hmmm…

By: Just Cook It

Just Cook It — Tue, 24 Feb 2009 09:55:37 +0000

Looks, and sounds, amazing.

By: Elra

Elra — Tue, 24 Feb 2009 05:47:59 +0000

I love pandan leaves. In Bali, beside for cooking, they also use this for offering. First they take layers of the leave, then slice them into super thin strips. Sprinkle this on top of the flowers for the offering to God. I miss the smell sometimes. I can only get them frozen here, so it doesn’t have the same fragrant as the fresh one.

I must admit that your recipe is really unusual and very creative too. Pork sounds absolutely delicious Marc.
Cheers,
Elra

By: jaden, steamykitchen

jaden, steamykitchen — Tue, 24 Feb 2009 03:12:44 +0000

pork belly! lovin’ your blog more and more…

jaden

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Tue, 24 Feb 2009 02:02:44 +0000

That pork has to come out super flavorful! Great recipe!

By: Gera @ SweetsFoods

Gera @ SweetsFoods — Tue, 24 Feb 2009 01:12:04 +0000

You’ve had so many patience with the smoky-flavorful pork but at last you were awarded indeed!
I’m sure it must taste absolutely delicious–gorgeous work, Marc

Cheers!
Gera

By: Jenni

Jenni — Mon, 23 Feb 2009 23:04:01 +0000

Seriously, Marc, are you trying to kill me with this?! This is minimalist cooking at its finest. Bravo, dude:D

By: helen

helen — Mon, 23 Feb 2009 22:35:33 +0000

My goodness. How does one get a dinner invitation to your place?

By: pigpigscorner

pigpigscorner — Mon, 23 Feb 2009 20:58:14 +0000

I love pandan especially grilled pandan chicken wings! Yours with pork looks amazing…

By: Kim, Ordinary Recipes Made Gourmet

Kim, Ordinary Recipes Made Gourmet — Mon, 23 Feb 2009 20:49:40 +0000

I love how you described the entire experience! Made me think I was in the kitchen too! Now I’m hungry!! Thanks!!! LOL

By: Holly

Holly — Mon, 23 Feb 2009 18:27:29 +0000

Great idea using the smoked salt. For the Hawaiian Kalua Pork, it is usually wrapped in ti leaves and then cooked in a underground oven called an imu. People make a home oven recipe using Hawaiian Salt and liquid smoke. The smoked salt seems much better. BTW in the imu pork they don’t salt it until after it comes out of the oven and then a salt water mixuture is poured over it.

By: paoix

paoix — Mon, 23 Feb 2009 18:24:35 +0000

this looks really good! i love the fragrance that pandan gives off