for a week or more in the refrigerator. once the pork is marinated, cook it within 24 hours. the finished dish will keep for a couple of days, covered and refrigerated (meat and juice only—no banana leaves), though the texture of the meat won’t be quite as nice as fresh-from-the-oven. warm refrigerated cooked meat slowly (a 300-degree oven) in the juice, covered. pickled onions will keep for a week or so in the refrigerator, well covered. variation: the pork can be baked in a 325-degree oven instead of on the grill; cover the meat rather loosely with foil before baking.
cut each slab of pork in half and lay the pieces 