Ingredients:
500g pork, cut into 3cm cubes
1/3 white cabbage, finely shredded
4 bananas
2 onions, sliced thinly
4 garlic cloves, crushed
2 tsp green chilli, finely chopped
2 tbsp soy sauce
salt and freshly-ground black pepper, to taste
4 tbsp vegetable oil
Method:
Add 2 tbsp of the oil to a hot pan and use to fry the onion, garlic and chillies for about 4 minutes, or until the onion is just softened.
Add the cabbage and cook for about 3 minutes then pour over 120ml water (or white wine). Bring just to a boil then take off the heat and set aside.
Heat the remaining oil in another pan, add the pork pieces and fry until nicely browned all over. Remove with a slotted spoon and set aside. Peel the bananas and cut into slices. Season with a little salt then place the pan used to fry the pork back on the heat.
Add a little more oil, if needed then arrange the banana slices in the pan. Sprinkle over the soy sauce and cook for about 2 minutes, or until the bananas are just softened. Remove from the pan and set aside.
Return the pork pieces to the pan and stir in the cabbage mixture. Bring to a boil, reduce to a simmer, cover the pan and cook for about 15 minutes, or until the pork is cooked through. Add the bananas and allow to heat through (do not over cook, or the bananas will break down).
Adjust the seasonings to taste and serve immediately.
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