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Bacán
Bacán: Baracoa's green-plantain and coconut parcels with pork, steamed in banana leaves
Bacán belongs to Baracoa, the coconut-growing corner of eastern Cuba, where it is made for family gatherings and sold wrapped at weekend markets. Grated green plantain is mixed with fresh coconut milk into a soft dough, wrapped around a filling of seasoned pork in a banana leaf and steamed until set, a little like a tamal but sweeter and silkier. The pork is shoulder, cooked in a sofrito before wrapping. The common mistake is using ripe plantain, which won't set; it must be hard and green. Chef's tip: pass the banana leaves briefly over a flame or hot pan until they turn glossy and supple, and they will fold without splitting.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the pork filling
- 1 ⅛ lb boneless pork shouldercut into 1 cm dice
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 4 garlic clovescrushed
- 1 tsp ground cumin
- 1 tsp ground annatto (achiote)
- 2 tbsp tomato purée
- 1 tsp salt
- ¾ cup water
For the dough
- 5 green plantainspeeled with oiled hands
- 1 ¼ cups coconut milk
- 1 tsp salt
- 1 tbsp sugar
To wrap
- 8 pieces banana leavesabout 30 cm square, plus string
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Method
0/7 doneStep 1: Heat 2 tbsp vegetable oil in a pan over a medium heat and brown 1 ⅛ lb boneless pork shoulder for 6 minutes. Add 1 onion, 1 green pepper, 4 garlic cloves, 1 tsp ground cumin and 1 tsp ground annatto (achiote) and cook for 5 minutes.
11 minStep 2: Stir in 2 tbsp tomato purée, 1 tsp salt and ¾ cup water, cover and simmer for 25 minutes, until the pork is tender and the sauce is thick, not runny. Cool.
25 minStep 3: Finely grate 5 green plantains, then stir in 1 ¼ cups coconut milk, 1 tsp salt and 1 tbsp sugar to make a soft, spreadable dough.
15 minStep 4: Wipe 8 pieces banana leaves and soften them over a gas flame or in a hot dry pan for a few seconds each, until glossy.
8 minStep 5: Spread 3 tablespoons of dough in a 12 cm square in the centre of each leaf, spoon on some pork and cover with another 2 tablespoons of dough. Fold the leaf over into a tight parcel and tie with string.
20 minStep 6: Steam the parcels over simmering water for 50–60 minutes, until the dough is firm when pressed through the leaf and the filling is piping hot (pork at least 160°F). Add boiling water to the steamer as needed.
55 minStep 7: Rest for 5 minutes, then unwrap at the table. Cooled parcels keep 2 days in the fridge; steam again for 15 minutes to reheat.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 17 g
- Carbs
- 42 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bacán take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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