Carne De Cerdo - Lentils with Pork & Bananas
Submitted by bigcinci
South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s a dish that sounds like it shouldn’t work, but absolutely does. Cubed pork braised with tomatoes, onions, and garlic meets earthy brown lentils, then gets a last-minute addition of firm banana chunks and a shower of fresh cilantro.
It’s a South American classic that plays on that savory-sweet tension in the most comforting way possible.
The lentils break down just enough to thicken the stew into something rich and spoonable, while the bananas hold their shape and add a creamy sweetness that balances the pork’s depth.
It’s one of those one-pot meals that tastes like it took far more effort than it actually did.
Kitchen Tips
- Use firm bananas, not ripe ones. You want them to hold their shape during cooking, not turn to mush. Slightly underripe is ideal.
- Don’t drain the lentils. The starchy cooking liquid is what gives the stew its body and richness.
- Use cilantro stems too. Finely chop the well-washed stems along with the leaves for an extra layer of crunch and flavor.
- Low and slow is the rule. Don’t rush the pork. That hour and a half of gentle simmering is what makes it tender enough to cut with a spoon.
Ingredients
Directions
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 1½ hour.
Meanwhile simmer 1½ 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 scattered on top.
(You can use the coriander stems as well as the leaves, provided they are well washed. Finely chopped they add interesting crunch.)
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