Spiced Pork Stew with Bananas and Coconut Milk

The unexpected pairing of pork and bananas in a spiced coconut sauce creates a beautifully balanced dish: tender meat, the soft sweetness of fruit, and the warm depth of aromatic spices. It is a hearty dinner for anyone who enjoys bold flavors and wants something vivid on the table in about an hour.

Ingredients

• Pork shoulder — 700g (1.5 lbs)
• Ripe but firm bananas — 2
• Yellow onion — 1 large onion
• Garlic — 3 cloves
• Fresh chili pepper, optional — 1/2
• Vegetable oil — 2 tbsp
• Curry powder — 1 1/2 tsp
• Sweet paprika — 1 tsp
• Ground coriander — 1/2 tsp
• Coconut milk — 300ml (1 1/4 cups)
• Chicken broth or water — 150ml (2/3 cup)
• Soy sauce — 1 tbsp
• Lime juice — 1 tbsp
• Salt — 1 tsp
• Ground black pepper — 1/4 tsp
• Fresh cilantro for serving — 10g (about 1/4 cup)

Step-by-step recipe

1. Cut the pork into 2 cm cubes and pat dry thoroughly with paper towels.
2. Peel the bananas and slice into 1 to 1.5 cm half-moons. Slice the onion into half-rings, mince the garlic, and finely slice the chili.
3. Heat the oil in a wide sauté pan or deep skillet over medium-high heat. Brown the pork in batches for 6 to 8 minutes, then transfer to a plate.
4. In the same pan, sauté the onion for 3 to 4 minutes until softened. Add the garlic and chili and cook for another 30 seconds until fragrant.
5. Stir in the curry powder, paprika, and coriander, and toast the spices for 30 seconds, stirring constantly.
6. Return the pork to the pan, pour in the coconut milk and broth, and add the soy sauce. Bring gently to a simmer.
7. Reduce the heat to low and cover. Simmer for 35 to 40 minutes, until the pork is tender.
8. Add the bananas and cook uncovered for 5 to 7 minutes, just until they soften without breaking down completely.
9. Stir in the lime juice, season with salt and pepper, and remove from the heat. Let stand for 5 minutes.
10. Serve with rice or quinoa, finished with chopped cilantro.

Nutrition per serving

Tips and variations

• Choose bananas that are firm and not overripe so they hold their shape and keep a pleasant texture.
• If you do not have coconut milk, use 250ml (1 cup) of 20 to 22% cream plus 50ml (3 tbsp + 1 tsp) of water for a richer, less tropical sauce.
• Adjust the heat with the amount of chili and paprika; add a pinch of chili flakes for a sharper finish.
• If you prefer a thicker sauce, simmer uncovered for 3 to 5 minutes at the end, or stir in 1 tsp cornstarch mixed with 1 tbsp cold water.
• Jasmine rice, basmati, quinoa, or couscous all work beautifully with the sauce.

Frequently asked questions