Categories: Meats 
      Yield: 6 servings 
  
           Stephen Ceideburg 
      1 tb Olive oil 
      1 kg Boneless pork, cubed 
      2 lg Onions, chopped 
      2    Cloves garlic, minced 
      3 lg Tomatoes, diced 
    100 ml Boiling water 
           Salt and pepper to taste 
  1 1/2 c  Brown lentils 
      4 c  Water 
      4 lg Firm bananas 
      3 tb Chopped fresh coriander 
  
  Many years ago, restaurant dining meant fruit with every- thing. Now fruit 
  is desperately passe. But it's a mistake to throw out the authentic with 
  the spurious. This surprising but satisfying combination of ingredients 
  originates in South America. 
   
  In a large saucepan, heat 1 tablespoon olive oil and brown on all sides 1 
  kg cubed boneless pork. Add 2 large onions, chopped, and 2 cloves of 
  garlic, minced, and brown them. Add 3 large tomatoes, diced, 100 mL boiling 
  water and salt and pepper to taste. Cover and cook very slowly for about 1 
  1/2 hour. Meanwhile simmer 1 1/2 cups brown lentils in 4 cups water for 45 
  minutes; do not drain. 
   
  Add the undrained lentils to the pork mixture, combine well, cover and cook 
  over a low heat for a further 30 minutes, until both the pork and the 
  lentils are tender. 
   
  Taste for seasoning. Add 4 large firm bananas cut into 2 cm pieces and 3 
  tablespoons or more of chopped, fresh coriander. Cook 10 minutes longer. 
  Serve with a little more coriander scat- tered on top. (You can use the 
  coriander stems as well as the leaves, provided they are well washed. 
  Finely chopped they add interesting crunch.) 
   
  Posted by Stephen Ceideburg 
   
  From an article by Meryl Constance in The Sydney Morning Herald, 6/1/93. 
  Courtesy Mark Herron.