Tied bijao parcels on a rustic table, one opened to show pork, rice and vegetables.

Region Caribbean; Santa Cruz de Mompox, Bolívar, Colombia

Category Pork and rice main course; wrapped parcel

Yield 6 generous parcels

Active time About 55 minutes

Cooking time About 2 hours 55 minutes

Ingredients ↓

Overview

Pasteles de cerdo

Mompox-style pork and rice parcels steamed in bijao leaves

Pasteles de cerdo are a familiar everyday preparation in Santa Cruz de Mompox, Bolívar: seasoned rice is packed with pork and vegetables, tucked into leaves and cooked until the grains are tender. The local cultural inventory describes pork meat or ribs with potato, carrot, cabbage, green beans and ají dulce (sweet pepper), along with a tomato, onion, pepper and vinegar guiso. The parcels are wrapped in bijao leaves and steamed. This home version follows that documented combination while setting out practical quantities for six generous portions.

The work is easiest when divided into stages. First, the rice absorbs a light vinegar-and-achiote seasoning. Meanwhile, pork shoulder simmers in a tomato and sweet-pepper guiso until tender; the cooking liquid then seasons the parcels. Potato, carrot and green beans are cut small so they soften inside the wrap. Cabbage lines each parcel and keeps the rice and filling together as the bijao leaves steam.

Bijao leaves are flexible after a brief pass over heat, and two crossed leaves make a dependable wrapper. If they are unavailable, use banana leaves and tie each parcel snugly with kitchen twine. The leaf is a cooking wrapper, not a plate: open each bundle carefully because steam escapes quickly. A large lidded pot with a rack keeps the parcels above the simmering water so they steam evenly rather than sit submerged.

This is a measured home method based on the Mompox ingredient pattern; household proportions and timings can vary. Pork is cooked in the guiso before assembly, then the parcels steam until the rice is completely tender. Keep enough hot water in the pot throughout the long steaming, and check one parcel before turning off the heat.

Ingredients

Seasoned rice

400 g long-grain white rice, rinsed and drained
45 ml white vinegar
30 ml neutral oil
2 g ground achiote
5 g fine salt
1 g ground black pepper

Pork guiso and filling

900 g boneless pork shoulder, trimmed of large exterior fat and cut into 2.5 cm cubes
300 g ripe tomatoes, finely chopped
180 g yellow onion, finely chopped
100 g ají dulce, finely chopped (or sweet red pepper if unavailable)
12 g garlic, minced
500 ml water, plus extra hot water for steaming
5 g fine salt
1 g ground black pepper
300 g waxy potatoes, peeled and cut into 1 cm cubes
150 g carrot, peeled and cut into 1 cm cubes
150 g green beans, trimmed and cut into 1 cm pieces
200 g green cabbage leaves, thick ribs trimmed
6 large bijao leaves, wiped clean and briefly warmed until flexible
12 lengths of kitchen twine, about 60 cm each

Method

Season and rest the rice Mix the rinsed, drained rice with the vinegar, 30 ml oil, achiote, 5 g salt and 1 g pepper in a bowl. Stir until the grains are evenly stained pale gold, cover and leave for 30 minutes. Keep the bowl at room temperature only for this short rest; do not leave the rice out for hours.
Cook the pork in the guiso Put the pork, tomatoes, onion, sweet pepper, garlic, 500 ml water, 5 g salt and 1 g pepper into a heavy pot. Bring to a gentle simmer, cover and cook over low heat for 55–70 minutes, stirring every 15 minutes, until the pork is tender and the guiso has become thick and fragrant. If the pot dries before the pork softens, add a little hot water. Transfer the pork to a plate with a slotted spoon and reserve the guiso and its liquid. The pork will cook further inside the parcels.
Prepare the vegetables and leaves While the pork simmers, cut the potatoes, carrot and green beans into even 1 cm pieces. Bring a small saucepan of water to a boil, add the potato and carrot, and cook for 4 minutes; add the beans for the final 2 minutes. Drain well. This brief blanch gives the dense vegetables a head start, while the steaming finishes them. If the bijao leaves are stiff, pass each one over a low flame for a few seconds per side until pliable. Do not scorch them. Set out the cabbage leaves and twine.
Assemble six parcels Divide the seasoned rice into six equal portions. Lay one bijao leaf flat and place another across it to form a cross. Set one cabbage leaf in the centre. Spoon a portion of rice onto the cabbage, add one-sixth of the pork, then distribute the potato, carrot and green beans evenly among the parcels. Add a ladleful of the reserved guiso to each so the rice has moisture and flavour. Fold the cabbage over the filling, then bring the bijao leaves up and over to make a snug package. Tie in two directions with kitchen twine. Repeat to make 6 parcels. Keep the parcels upright and secure; if a leaf tears, wrap it in another warmed leaf.
Steam until the rice is tender Set the rack inside the large stockpot and pour in hot water until it sits just below the rack. Arrange the parcels seam-side up on the rack, cover tightly and bring the water to a steady simmer. Steam for 1 hour 30 minutes to 1 hour 45 minutes. Check the water every 30 minutes and add hot water as needed; keep it below the rack so the parcels steam rather than boil. Open one parcel carefully. The rice should be tender throughout, the vegetables soft, and the centre steaming hot. If the grains are still firm, rewrap and steam for another 10–15 minutes. For a temperature check, the centre of a parcel should reach at least 74°C.
Rest and serve Turn off the heat and let the parcels stand, covered, for 5 minutes. Lift them out with tongs and set each on a plate. Tell diners to open the leaves away from their faces; the trapped steam is very hot. Serve one parcel per person while warm.

Practical guidance

Practical

Nutrition per serving

These are rounded estimates from the measured raw ingredients, with all rice, pork, vegetables, oil, vinegar and added salt counted across six parcels. Pork shoulder fat content and the amount of guiso retained in each parcel can change the final values.

Equipment

Use a heavy lidded pot for the pork, a large stockpot with a steaming rack and lid, a small saucepan, a colander, a kitchen scale, a cutting board, a sharp knife, tongs, a spoon, a ladle and a food thermometer. Keep a kettle or small pan of hot water ready to top up the steamer without interrupting cooking.

Practical guidance

1. Keep the rice drained after rinsing. Extra rinse water makes the parcels wet and can leave the grains gummy; the measured guiso supplies the cooking moisture. 2. Cut the vegetables to a consistent 1 cm size. Larger pieces may remain firm by the time the rice is done, while very small pieces can disappear into the guiso. 3. Reserve the full guiso. Add enough to moisten the rice in each parcel; if the rice mixture looks dry before wrapping, stir in another spoonful rather than adding plain water. 4. Wrap firmly but leave a little room for the rice to expand. Tie the bundles securely so the filling stays inside, and place them seam-side up on the rack. 5. Bijao leaves are traditional for this documented Mompox preparation. Banana leaves are a practical wrapper substitute; parchment paper is not suitable for this steaming method because it will not hold the parcel securely on its own. 6. Refrigerate cooked parcels within 2 hours in shallow containers. Keep for 3–4 days or freeze. Reheat covered by steaming until the centre reaches 74°C; thaw frozen parcels overnight in the refrigerator before reheating.

Allergens and food safety

The listed ingredients contain no major regulated allergen, but check labels on any packaged seasoning or stock used. Keep raw pork refrigerated and separate from ready-to-eat food; wash hands, utensils and surfaces after handling it. Cook the pork until tender, and verify that each parcel is steaming hot with a centre temperature of at least 74°C. Refrigerate leftovers within 2 hours, use within 3–4 days or freeze, and reheat leftovers to 74°C throughout.

Final notes

A useful make-ahead step: Cook the pork guiso a day ahead, chill it promptly, then reheat it until hot before assembling the parcels. To open at the table: Cut the twine first and peel the bijao leaves away from the centre so the steam escapes safely.

Nutrition per serving

Serving basis: One of 6 parcels, including rice, pork, vegetables and guiso
Calories: 660 kcal
Carbohydrate: 75 g
Protein: 34 g
Fat: 24 g
Fibre: 6 g
Sodium: 780 mg

Pasteles de cerdo

Ingredients

Seasoned rice

Pork guiso and filling

Method

Practical

Nutrition per serving

Equipment

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Pebre de Espinazo de Cerdo: Mompox Pork Spine Stew

Mote de cabeza de bagre ahumado: Mompox Smoked Catfish Mote

Viuda de Carne Salada: Mompox Salted Beef with Yuca and Plantain