Pork loin with bananas and pine nut rice

Ingredients for 2 servings:

• 200 g pork loin(s)
• 3 tbsp extra virgin olive oil
• 1 tbsp soy sauce, dark, sweet
• 1 pinch of garam masala
• 1 pinch of smoked paprika powder
• 1 banana(s)
• 2 pinches of garam masala
• 20 g butter
• e.g. salt and pepper
• Water
• 1 tbsp soy sauce, dark, sweet
• 2 tbsp cream
• ½ tsp potato flour
• 1 cup rice
• 2 cups water
• 1 pinch of salt
• 1 tbsp pine nuts

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 45 minutes

Remove any tendons and fat from the loin and cut into bite-sized cubes. Make a marinade from oil, soy sauce, garam masala, and smoked paprika and let the meat cubes marinate overnight. Peel the banana and cut into slices about 1.5 cm thick. Sprinkle them with a little garam masala. Melt the butter in a pan and fry the banana slices until golden brown. Remove and set aside. In the same pan, fry the meat pieces until crispy. Dilute the remaining marinade with a little water and add to the meat. Add salt to taste. Finish with cream and thicken with potato flour emulsified in cold water. Cook the rice as usual with a pinch of salt and, once cooked, mix it with the pine nuts, which have been toasted without fat.