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Featuring
Servings
Makes 4 cups
Ingredients
12 ounces boneless pork loin or tenderloin, cut into bite-size pieces
2 tablespoons Chef Paul Prudhomme's Magic Seasoning Blends Six Spice®, in all
4 tablespoons unsalted butter
1 cup chopped onions, in all
2 tablespoons minced fresh jalapeño peppers
1 cup chopped unpeeled apples
1 medium overripe banana, sliced
1½ tablespoons mild curry powder
2 cups chicken stock
½ cup canned coconut milk
2 tablespoons Chef Paul Prudhomme's Magic Seasoning Blends Six Spice®, in all
4 tablespoons unsalted butter
1 cup chopped onions, in all
2 tablespoons minced fresh jalapeño peppers
1 cup chopped unpeeled apples
1 medium overripe banana, sliced
1½ tablespoons mild curry powder
2 cups chicken stock
½ cup canned coconut milk
How To Prepare
Sprinkle the pork evenly with the Six Spice and rub it in well. Set aside.
Melt the butter in a pot over high heat. Add the pork and cook, stirring frequently until the pork is browned, 2-3 minutes. Add the onions, jalapeños, apples and banana. Cook, stirring and mashing the bananas until they are very soft, about 5 minutes. Add the curry powder and stir briefly, then add the stock and coconut milk. Bring to a simmer, then reduce the heat to low. Simmer and stir until the pork is cooked through, 5 – 10 minutes. Remove from the heat and serve over rice.
Copyright © 2012 by Paul Prudhomme
Melt the butter in a pot over high heat. Add the pork and cook, stirring frequently until the pork is browned, 2-3 minutes. Add the onions, jalapeños, apples and banana. Cook, stirring and mashing the bananas until they are very soft, about 5 minutes. Add the curry powder and stir briefly, then add the stock and coconut milk. Bring to a simmer, then reduce the heat to low. Simmer and stir until the pork is cooked through, 5 – 10 minutes. Remove from the heat and serve over rice.
Copyright © 2012 by Paul Prudhomme
