Carne De Cerdo – Lentils With Pork And Bananas

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Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 841 Calories From Fat: 625 Total Fat: 69.4g Cholesterol: 110mg Sodium: 1116.6mg Potassium: 980.5mg Carbohydrates: 32.8g Fiber: 5.4g Sugar: 15.6g Protein: 23.7g