Pork pastelle is perhaps the best tasting type of pastelle you can enjoy during the Christmas season. To some, including me, a Trini Christmas isn’t a Trini Christmas without a few generous helpings of a pork pastelle or two.
A Special Pork Pastelle
So what’s so special about pork pastelle? Well, for starters the meat is well seasoned with all our trini herbs fresh as can be then it is cooked in it’s own seasoned juices with some roucou added for a bit of colour. All this wrapped up in a thin cornmeal blanket ( it has to be thin because we want to taste more pork than anything else :-D!) makes for a heavenly Trini treat that dear to many on the island.
In fact I believe,to me, this is the epitome of pastelle-dom and everything else is just trying to fill a wide gap. But, I don’t mind the different varieties because once it’s a pastelle, I’ll be present with plate in hand waiting for a sample of one …..or two ….or even three if you feel generous during this season of giving lol!! 🙂
Anyhow I won’t be long since this is already a looooong post so take your time and get all the necessary ingredients and have fun this Trini Christmas season Making some real pastelle… Pork pastelle.
Pork Pastelle Recipe
6 lb pork
8 pimento peppers
2 bundles fine leaf thyme
5 bundles chadon beni
2 bundles celery
4 bundles chive
2 head garlic
1 hot pepper
2 cups pork stock
6 tbsp roucou
2 cups yellow cornmeal (very fine)
3 cups lukewarm water
4 tbsp. vegetable oil or coconut oil
¼ lb butter
1¼ tsp. salt
2-3 large fig leaves (banana leaves)
strings to tie pastelles
Grind until fine.
Spread about 2 tablespoon full of meat to the center of the flatten dough.
Fold the leaf and tie with a piece of string.
So I hope by now you either have some pastelle boiling in a large pot or you are just about to finish cutting off the string from a piping hot and totally trinilicious Pork Pastelle.
As usual more recipes to come.