Photo: Pork Pilaf

Made spicy with black pepper and curry

Cooking time
45 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

2 cups

2 slices

1/4 bulb

1/2 clove

1-1/3 Tbsp

2 tsp

3 Tbsp


2 tsp

1/4 tsp


to taste

1 Tbsp

(A)pork seasoning

to taste

to taste



2 leaves

1 tsp


  1. 30 minutes before cooking the rice, wash and place in a strainer. Cut the pork into 1.5 cm (1/2 in.) squares, and season with (A).
  2. Heat 1 tsp of olive oil in a pan and cook the pork until well-done.
  3. Boil 2 cups of water in a pot. Put in and dissolve the bouillon cube and warm over very low heat.
  4. In another pot, saute the onions and garlic with 1 Tbsp of olive oil. Add (B) when soft, then add and stir-fry the rice when fragrant. When the rice becomes translucent, put in the curry powder, thoroughly mix together, and add the white wine.
  5. Add and combine with the hot soup (3), and then add salt, the pork and meat juice. When it starts to boil, cover with a lid and cook for 10 minutes over low heat.
  6. Peel the bananas, cut into 3 cm (1 in.) lengths and then in half, and sprinkle with lemon juice. Melt the butter in a pan, and lightly saute the bananas. Place on top of the pilaf when finished, and steam for 10 minutes.