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Receta Carne De Cerdo Lentils With Pork And Bananas

by Global Cookbook

Ingredientes

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

Direcciones

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Finely minced they add in interesting crunch.)

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