Casa
Martin
Cookbook
Pork with Eggs and Bananas
A Canarian recipe which is certainly different but very straightforward to prepare. If it is possible buy the bananas from the Canaries or Madeira as they are small, sweeter and creamier than those from the Caribbean and generally cheaper!
500g boneless Pork loin or fillet, cubed
1 large Onion, chopped
1 tsp Cumin seeds
Olive Oil
250g Tomatoes, skinned & chopped
100g Rice
Stock/water
2 small Bananas
4 Eggs
In a frying pan soften the onion in oil with the cumin seeds then brown the meat. Add tomatoes and rice and cook for 2 mins. Add stock and simmer for about 20 minutes until rice is cooked.
In a separate pan fry the eggs and the bananas (each cut into 4) and serve on top of pork and rice mixture.