Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco)
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 lb pork, cut into 1 inch pieces
- 1 1⁄2 cups lentils
- 1⁄2 cup raisins
- 1⁄4 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 cooking apple, peeled cored and chopped
- 1 banana, cut into pieces
- 2 cups fresh pineapple, cut into chunks
- 1 lb tomatoes, peeled seeded and diced
- salt and pepper
directions
- Place the pork in a large lidded sauce pan with water almost to cover and bring to a boil.
- Cover and simmer for 1 hour.
- Drain and reserve the stock.
- Rinse out the saucepan and return the stock.
- Add the lentils and raisins and enough water to cover.
- Simmer covered for 40 minutes.
- Drain and set aside.
- In a frying pan heat the oil and saute the pork, onion and garlic until lightly browned.
- Lift out and add to the lentils.
- In the same oil saute the apple, banana, and pineapple for a few minutes.
- Add the tomatoes, season with salt and pepper and cook until most of the liquid has evaporated.
- Add to the lentils and pork and gently combine.
- Return to the frying pan and simmer over very low heat for 10 minutes.
- The finished dish should be rather dry and the lentils creamy.
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Reviews
-
Very unusual dish but I would like to make it again. A different flavor for lentils. One thing is that bananas have been omitted from the ingredients list so I guessed and added 1 1/2 chopped banana. I reduced the amount of oil to 1 Tbs. I also think this could stretch to feed 8 if it is served with some sides. I had it with Recipe #248470 and baked some halved bananas and spears of pineapple. Reducing the oil it comes out to 292 cals for 8 servings.
RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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