Tropical Pork and Pineapple

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"

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

1. First mix the cornstarch with the water.
2. Brown the pork in a skillet, adding some of the oil if necessary.
3. Add the remaining oil with the ginger, onion, and garlic. Saute until the onion is soft.
4. 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.
5. Add the rum, and simmer 5 minutes. Stir in the cornstarch mixture to thicken. Add the pineapple, banana, and coconut and heat through.
6. Garnish with additional coconut and serve over the rice.