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Momi Ernestburgs Pastele Stew

Momi Ernestburg from Hapa Haole Kitchen in Kaneohe shares her restaurants recipe for pastele stew as seen on an episode of Cooking Hawaiian Style.

Posted By: As Seen on OC16
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Prep Time: 15 | Cook Time: 2 hours | Ready In: 2+ hours
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US Metric

5 lbs pork w/ Fat, chopped into 1” cubes
5 cloves garlic, chopped/mashed up
1/4 cup Hawaiian Salt
3 onions (Med)
10 stalks celery
2 bunches of Chinese parsley (cilantro)
10 green banana’s, peeled & shredded
1/2 cup achiote oil
2-8 oz. cans tomato sauce
2-16 oz. cans tomato paste
2-16 oz. cans chopped olives

Cooking Process:

Heat up pan on stove, add oil, garlic, Hawaiian salt and chopped up pork and fat. Brown. Add water right above meat and let boil for 1 hour or until fat get soft. Don’t drain the water. In one hour, the water should have dissipated.

Add in Onion, Celery while meat is boiling and let cook for above 15 minutes. Add in Tomato Sauce, Tomato Paste and chopped up Cilantro. Turn heat to Medium and continue to mix preventing the pork on the bottom of the pot from burning.

Add in Shredded Banana to pot, then add in Achiote Oil. Mix for about 15 minutes, add in chopped Olives and turn stove off.

Optional – You may use a mixture of Mochiko flour or Cornstarch & water to thicken the stew if you want. Normally, the tomato paste and banana is a thickener and that should be enough, but just in case you add too much water in the beginning, that’s how you can thicken it.

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Reviewed on: Oct 20, 2016 By
Followed recipe family loves it.