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
Olive oil
Fresh parsley
Boiled rice

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.



  1. Yea, a banana in this would be great. I'm totally down for a good sweetness and some good heat in food...totally down for it!


  2. Oh drool, i remember this one.
    Sooooooo good!
    Banana works in this but when you put it on your pizza you kind of lost me there!

  3. Don't diss bananas on pizzas! ;)

  4. Well, if the banana is too much for some people, there's always plaintain for a toned down version...

  5. Plaintains are good, although some times it can be hard to get hold of in smaller towns here in the UK.

    I think some people have an aversion against fruit in savoury dishes and so on.

  6. I had a flatmate like that. 'No fruit with meat'.

    Then there was the 'No fins or wings' flatmate, who quite enjoyed the ostrich I cooked, thinking it was some rare breed beef.

    Shame you can't get plaintain where you are. I think that's the main reason why I'm not ready to leave London yet (not the plaintain specifically but exotic ingredients).


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// Mike