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This is an ancient dish. In the Islands it is made with the leaves from the ti tree, but in this country we have to use dried leaves. Nevertheless, the result is charming. Everyone is offered a small dinner packet, neatly tied, filled with pork and salted fish.
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What You Need:
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FOR EACH SERVING
2 ounces butterfish or black cod, freshly salted (This can be prepared by salting the fish fillets with kosher salt and leaving them in the refrigerator for 3 hours before use. Drain well.)
Leaves for wrapping (Dried bamboo or dried lotus leaves, can be found in any Chinese grocery. You can find frozen banana leaves in many Thai, Chinese, and Vietnamese markets.)
4 ounces boneless pork butt, cut into ¾-inch cubes
2 or 3 spinach leaves
1 tablespoon spinach stems, cut into ½-inch pieces
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Translate this recipe:
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| How To Cook: |
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1. Prepare the salt fish ahead of time.
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2. Soak the leaves, if dried, in warm water for about 1 hour, then drain. They will be soft and pliable.
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3. Set out 1 large banana leaf, 1 soaked and drained lotus leaf, or 4 bamboo leaves.
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4. Place the salt fish, pork, and spinach leaves and stems in the center of the leaves.
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5. Wrap up into a tight little bundle and tie with string. Place them in a bamboo or metal steamer and steam for 1 hour.
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6. It is best to serve them hot though.
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