Curanto

Ingredients

Salt

to taste

Black pepper

to taste

Cilantro

1/2 cup, chopped

Green cabbage

1 small head, quartered

Bell peppers

2, sliced (preferably one red and one yellow)

Onions

2, sliced

Sweet potatoes

2, peeled and cubed

Potatoes

4, peeled and quartered

Clams

1 pound, cleaned

Mussels

1 pound, cleaned

Chorizo sausages

2, cut into thick slices

Chicken thighs

4, boneless and skinless

Beef brisket

1 pound, cut into chunks

Pork ribs

1 pound

Banana leaves or aluminum foil

enough to cover the ingredients

Instructions

1. Dig a hole in the ground, approximately 3 feet deep and 4 feet wide, ensuring it's large enough to hold all ingredients.
2. Build a fire in the hole and let it burn until you have a bed of hot coals (approximately 1-2 hours).
3. Layer the meats in the following order: start with the pork ribs at the bottom, followed by beef brisket and chicken thighs.
4. Add the chorizo sausages, mussels, and clams on top of the meats.
5. Next, layer the potatoes, sweet potatoes, onions, bell peppers, and cabbage on the top.
6. Cover everything securely with banana leaves or aluminum foil to trap the steam.
7. Seal the hole with dirt, ensuring no steam can escape, which is crucial for even cooking.
8. Let the curanto cook for about 4 hours. Make sure to keep an eye on the cooking time.
9. Once done, carefully uncover the hole and remove the cooked curanto using tongs or a shovel.
10. Garnish with chopped cilantro and season with salt and pepper to taste before serving hot.