Roasted almond bananas with pork curry

Name: Roasted almond bananas with pork curry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g flushed pork neck; 200 g Onions; 30 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Curry; 1 jar(s) (425 ml; separation weight: 240 g) Pineapple pieces; 1/2 l clear broth (instant); 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 4 medium-sized bananas; 1 Egg; 100 g chopped almonds; 2 TABLESPOONS Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g flushed pork neck
200 g Onions
30 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Curry
1 jar(s) (425 ml; separation weight: 240 g) Pineapple pieces
1/2 l clear broth (instant)
100 g Whipped cream
2 TABLESPOONS sauce thickener
4 medium-sized bananas
1 Egg
100 g chopped almonds
2 TABLESPOONS Oil

Directions

1
Wash the meat, dab dry and cut into small cubes. Peel and slice the onions. Heat clarified butter in a pot. Brown the meat in it in portions. Finally fry the onions.
2
Put everything back in the pot. Drain the pineapple on a sieve, collect the juice. Season with salt and pepper and curry and pour on pineapple juice and stock. Cover and stew at low heat for about 45 minutes.
3
Add pieces of pineapple. Add cream, bring to the boil and thicken with sauce thickener. Season again with salt, pepper and curry. Peel bananas. First turn in whisked egg, then in chopped almonds (press firmly).
4
Heat the oil in a coated pan and fry the bananas in it until golden brown. Serve with curry meat. Rice tastes good with it.