Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 tb Olive oil
1 kg Boneless pork, cubed
2 lg Onions, chopped
2 Cloves garlic, minced
3 lg Tomatoes, diced
100 ml Boiling water
Salt and pepper to taste
1 1/2 c Brown lentils
4 c Water
4 lg Firm bananas
3 tb Chopped fresh coriander

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 tablespoon olive oil and brown on all
sides 1 kg cubed boneless pork. Add 2 large onions, chopped, and 2
cloves of garlic, minced, and brown them. Add 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 cups
brown lentils in 4 cups water for 45 minutes; do not drain.

Add the undrained lentils to the pork mixture, combine well, cover
and cook over a low heat for a further 30 minutes, until both the
pork and the lentils are tender.

Taste for seasoning. Add 4 large firm bananas cut into 2 cm pieces
and 3 tablespoons or more of chopped, fresh coriander. Cook 10
minutes 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 chopped they add interesting crunch.)

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
6/1/93. Courtesy Mark Herron.

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