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CURRY DI MAIALE CON BANANE E PAPAIA

At Rome these days the rain has returned. The blue sky was darkened by covering of clouds and the smell of wet asphalt is returned to evoke the winter, drawing to mind the need to anchor the nest, warmth and comfort ...

dinner for her friends was then my journey. Fantstico this migration, for one evening, on the white beaches of Polynesia, breathing, in the enchantment of dreams, wet and salty breeze, the intense perfume of the flowers, listening to the songs and dance of the fronds of the palms ... to observe the moon and the heart to beat slowly tolling of a time sleeping ... happy, happy ...

The journey took the time to a theme evening, the time of a Tahitian dinner, but it was wonderful ... It 'been one of these nights, with heavy rain, a winter evening ... but there were a sun and a sea of \u200b\u200benchanted ... was a magic ... summer ...

This recipe is the result of reading, of ideas, collage, experiment and research. The support base is taken from the site "Cook Around." The taste is delicious, the meat juicy, the discovery of fruit between bites and the other is a pleasant and unexpected surprise.

The ingredients are easily available (at least here in Rome) and their combination gives rise to a dish, if you want unique, great taste and refinement ... Must try!

pork curry with banana and papaya

need: 500 g rump of pork cut into cubes or strips children, 2 tablespoons soy sauce 2 tablespoons plum syrup (or liquid preservation of prunes in syrup or liquid obtained by cooking for about ten to fifteen minutes a handful of pitted prunes in 150 ml of water with a tablespoon of fructose), 3 sweet potatoes peeled, 2 bananas, peeled and cut into three parts, one papaya, peeled and seeded, small in Tiny pieces, 1 clove of garlic, 1 onion blonde, curry powder to taste (about two tablespoons), salt, pepper, extra virgin olive oil, chicken broth as needed and 150 ml of coconut milk. In a large bulle

put the pork to marinate in a mixture of soy sauce, plum syrup and enough oil to wet all of the meat (do not overdo it!). Set aside. In the meantime boil the potatoes in salted water (should remain al dente, firm), then drain, let cool and cut into fairly large pieces. Place

hours the meat in a baking dish with the marinade, garlic, peeled (I have skewered with a toothpick then to be able to easily remove!), Onion, peeled and cut in half, curry powder, salt and pepper. Mix well, cover with aluminum foil and bake in preheated oven at 170 degrees for about twenty minutes.

Now add a couple of ladles of broth (if necessary regulator and liquid during cooking), papaya, potatoes, bananas, and after well mixed, set in oven to finish cooking for another twenty to twenty five minutes. Leave pan uncovered and turn the meat occasionally and moisten with the gravy.

Remove from oven and keep warm. Just before serving, add the coconut milk and salt to taste.

Serve this dish hot in bowls.

With this recipe I participate in the contest of the beloved Ramona. I recommend that you give Take a look ... the prizes are wonderful! Thanks Ramona. For info click HERE .