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“This recipe is from one of my male students who is from Malaysia. He has changed it some to fit what he can buy fresh here in California. Great use of leftover pork. I've eaten it...it's hot but mellowed by the fruit.”
READY IN:
47mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside.
  2. Heat oil in a wok or skillet over medium heat.
  3. Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes.
  4. Add pork and stir-fry until hot.
  5. Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth.
  6. Bring to a boil, stirring gently.
  7. Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens.
  8. Remove the serrano chilies and discard.
  9. Stir in almonds, pimientos and add salt and pepper, if desired.
  10. Serve over hot rice.

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