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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 kg Boneless pork, cubed
- 2 lrg Onions, minced
- 2 x Cloves garlic, chopped
- 3 lrg Tomatoes, diced
- 100 ml Boiling water Salt and pepper to taste
- 1 1/2 c. Brown lentils
- 4 c. Water
- 4 lrg Hard bananas
- 3 Tbsp. Minced fresh coriander
Directions
- Many years ago, restaurant dining meant fruit with every- thing. Now fruit is desperately passe. But it's a mistake to throw out the authentic with the spurious. This surprising but satisfying combination of ingredients originates in South America.
- In a large saucepan, heat 1 Tbsp. extra virgin olive oil and brown on all sides 1 kg cubed boneless pork. Add in 2 large onions, minced, and 2 cloves of garlic, chopped, and brown them. Add in 3 large tomatoes, diced, 100 mL boiling water and salt and pepper to taste. Cover and cook very slowly for about 1 1/2 hour. Meanwhile simmer 1 1/2 c. brown lentils in 4 c. water for 45 min; don't drain.
- Add in the undrained lentils to the pork mix, combine well, cover and cook over a low heat for a further 30 min, till both the pork and the lentils are tender.
- Taste for seasoning. Add in 4 large hard bananas cut into 2 cm pcs and 3 Tbsp. or possibly more of minced, fresh coriander. Cook 10 min longer.
- Serve with a little more coriander scat- tered on top. (You can use the coriander stems as well as the leaves, provided they are well washed.
- Finely minced they add in interesting crunch.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 6 servings | |
| Calories 492 | |
| Calories from Fat 109 | 22% |
| Total Fat 12.2g | 15% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 94mg | 4% |
| Potassium 1525mg | 44% |
| Total Carbs 53.44g | 14% |
| Dietary Fiber 19.3g | 64% |
| Sugars 13.22g | 9% |
| Protein 43.36g | 69% |
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