What You Need to Know
During the 2–4 hour cook, the sustained 150‑180 °C promotes Maillard reactions that produce melanoidins and caramelization products, while starches gelatinize between 65‑80 °C to yield a soft texture. Collagen denatures above 70 °C and hydrolyzes into gelatin, contributing to tenderness. Banana leaves release phenolic antioxidants that modestly extend flavor stability.
The Science
Primary Reaction
Maillard browning, caramelization, starch gelatinization, collagen hydrolysis