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Banana peel steamed pork and rice

Last week, I was sitting in a product meeting at work. Our CTO was eating a banana and as he set the peel down on the table it struck me that it would make the perfect vessel to hold food. Since then I’ve been mulling over all the different ways one could cook food in
Course Entree
Cuisine Experimental
Level Intermediate
Main Ingredient Fruit, Pork, Rice
Diet Dairy-Free, Gluten-Free



  • 1/2 Cup orange juice sour (or 1/4 C + 1/4 C lemon juice)
  • 1 tablespoon olive oil
  • 2 cloves garlic pressed
  • 1 1/2 teaspoons oregano
  • cilantro minced fresh
  • 1 teaspoon kosher salt
  • black pepper fresh ground
  • 1 pork (or other well marbled cut) boneless country style ribs (or other well marbled cut)
  • 1 cup rice long grain
  • 5 bananas large organic


  1. The night before you want to eat these, make the mojo in a large ziplock bag. Cut the pork up into cubes that will fit into a banana peel and add to the mojo. Squeeze out as much air as you can, seal then put in the fridge. Put the rice in a bowl and cover with salted water (should be saltier than soup but not as salty as the sea) and put it in the fridge.
  2. To prep the stuffed bananas, cut a slit down the inside of the curved part of the banana from top to bottom. Open up the banana and gently remove the insides, setting aside for another use. Drain the rice and stuff each banana peel with rice and meat making sure not to overstuff them. Using some kitchen twine, tie the banana back together like you would tie a roast about 1.5 inches apart.
  3. Get your steamer ready and place the bananas in it cut side up. Place a piece of foil over the pot then cover with the lid making sure to get a good seal. Steam for 1 hour. Remove the twine and serve.


Note: The peel, while edible (tasted a bit like artichoke) wasn't my cup of tea so I skipped it.