I'm still going to give it a try, since I am stubborn 
I do manage with fish and sauce/paste.
One of the tricks of working with banana leaves is to heat them before using them as wrappers. They then become very pliable. They are a pain to work with otherwise.
Only real problem I see is finding big enough banana leaves.
I suppose I'll try with a smaller piece of pork and I will put a drip pan underneath, just in case (I'm not that stubborn)....
I do manage with fish and sauce/paste.
One of the tricks of working with banana leaves is to heat them before using them as wrappers. They then become very pliable. They are a pain to work with otherwise.
Only real problem I see is finding big enough banana leaves.
I suppose I'll try with a smaller piece of pork and I will put a drip pan underneath, just in case (I'm not that stubborn)....
