Thursday, 7 August 2008
Recipe - Exotic Pork
Ok, I admit it. This might not be the most exotic dish out there. I think that the thought of putting bananas into their dinner is a bit exotic to quite a lot of people though.
I had half a pork fillet (tenderloin) left after my Jerk Pork Fillet earlier in the week. This is what I used it for. There might be better uses for it, but there are some much worse uses too.
Now I'm stuck with some mince from yesterdays meatballs and some rice from today. Time to put on the thinking hat, brew some coffee and figure out what to cook tomorrow.
Ingredients (served me)
Pork fillet (tenderloin), about 200g
Red onion, thinly sliced - to taste
Banana, sliced - to taste
Curry powder - to taste
Creme Fraiche, 300 ml
Peanuts, to taste
Start by cleaning the pork fillet, getting rid of the white membrane and any fat. Slice the tenderloin into about 1 cm wide slices. Heat the oil in the frying pan and pop in the pork slices. Season to your liking. Let them get some colour, then add the onions. After yet a little while, add some curry powder and let it fry for a bit.
Once you like the look and feel of the pork slices, chuck in the Creme Fraiche and give it a good stir. Taste. Add more curry powder if needed. Let this mixture simmer away for a while until it starts to look reduced enough.
Towards the end, put in the banana slices and the peanuts and let them warm through.
Serve on rice and garnish with some fresh parsley.