Prep 0 mins
Cook 55 mins
Try papaya, mango, or guava, or a combination of fruits in place of the pineapple. First habanero recipe where I went beyond the heat of the habaneros. From "The Pepper Pantry: Habanero"
- 1 1⁄2 lbs pork tenderloin, cubed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced ginger
- 1 small onion, thinly sliced
- 2 minced garlic cloves
- 2 habanero peppers, seeds and stems removed, minced
- 2 cups chicken stock
- 1⁄4 cup lime juice (freshly squeezed preferred)
- 8 ounces pineapple chunks, drained, juice reserved
- 1 tablespoon soy sauce
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄4 cup packed brown sugar
- 1⁄2 cup dark rum
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 fresh banana, sliced
- 1⁄4 cup grated fresh or dried flaked coconut, plus additional for garnish
- 2 cups steamed rice
- First mix the cornstarch with the water.
- Brown the pork in a skillet, adding some of the oil if necessary.
- Add the remaining oil with the ginger, onion, and garlic. Saute until the onion is soft.
- Add the chiles, stock, lime juice, juice from the canned pineapple, soy sauce, nutmeg, cloves, and brown sugar and stir to combine. Bring to a boil, reduce heat, and simmer 30 to 45 minutes or until the meat is very tender and almost starts to fall apart.
- Add the rum, and simmer 5 minutes. Stir in the cornstarch mixture to thicken. Add the pineapple, banana, and coconut and heat through.
- Garnish with additional coconut and serve over the rice.