Yucatan-style pot-roasted pork with yellow chiles and plantain

Thickly slice the white onion and put it in a pot with a little oil; add the pork roast and brown it with the onions.

Roast the yellow chilies over an open flame until blackened and blistered; cut off the tops, open, scrape out the seeds, scrape off the blackened skin, and cut into strips.

Line the pot with two pieces of banana leaf.

Add the browned pork, scatter the browned onions over, then the chili strips.

Cut the ends off the ripe plantain, slit the skin, peel, cut into cubes, and add over the top; sprinkle with salt.

Stir the dark brown sugar into the water and pour over the top.

Cover with the banana leaves and cook in the oven at about 325 degrees for one and a half to two hours.

Serve with a ladle of the braising juices, very thinly sliced red onion and wedges to squeeze over.