Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Pasteles

Achiote Oil:
• 2 tablespoons achiote seeds
• ½ cup light olive oil

Masa:
• 5 green bananas, peeled and chopped
• 1 green plantain, peeled and chopped
• 1 pound peeled and chopped yautia
• ½ pound peeled and chopped yucca
• ½ pound peeled and chopped calabaza
• 1 potato, peeled and chopped
• salt and pepper to taste
• milk as needed to puree

Filling:
• 3 tablespoons light olive oil
• 2 pounds pork butt or shoulder, cut into small cubes
• salt and pepper to taste
• 6 cloves garlic
• 1 Spanish onion, roughly chopped
• 1 green pepper, roughly chopped
• 1 15 ounce can tomato sauce
• 2 packets Goya Sazon Con Culantro Y Achiote
• 1 tablespoon fresh oregano, chopped
• red pepper flakes to taste
• juice of 1-2 lime, to taste
• 1 cup chopped fresh cilantro

Assembly:
• pimento stuffed olives
• banana leaves, hard pine removed cut into a 12x12 square
• cryo-vac bags

Serves 6

To make filling: Heat oil in a large dutch oven over high heat. Season pork with salt and pepper and brown in oil. Remove from pan. Meanwhile, chop garlic in a food processor until fine. Remove and add to oil, saute until fragrant, about 1 minute. Separately, chop onion and pepper in food processor until fine. Add to the garlic and cook, about 4 minutes. Next, add tomato sauce, Sazon, oregano and red pepper flakes to the onion mixture. Return meat to the pot, cover and bring to a gentle simmer. Cook, stirring occasionally, until tender, about 2 1/2 hours. Stir in cilantro and lime juice and adjust seasoning, if necessary. Allow to cool slightly.

Meanwhile, make masa: puree each vegetable separately in a food processor until it resembles oatmeal - add a little milk while pureeing, if necessary. Combine all purees and season well with salt and pepper.

To assemble, lay out a banana leaf and brush liberally with achiote oil. Spread about 1/2 cup masa over the banana leaf leaving about 2 inch border on the sides and 1 inch border on top and bottom of banana leaf. Arrange about 3 tablespoons pork filling in a strip down the center of masa. Dot filling with a few olives. Fold the top edge over the filling then fold the bottom edge up. Fold in sides to make a rectangular package. Cryovac according to package instructions. Repeat process to make about 12-15 pasteles. Bring a large pot of water to boil. Add vacuum-packed pasteles and return water to gentle simmer. Cover, and simmer for 1 - 1 1/2 hours. Turn pasteles occcasionally to ensure even cooking. Remove pasteles from plastic and serve.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.