Ingredients

Method

• 500 g pork fillets, cut into cubes
• 2 T chilli oil
• 2 T smoked paprika
For the banana cream, blend until smooth
• 3 bananas
• 2 T peanut butter
• 1 lime juice
• 1 x 400 ml can coconut cream

Method

Ingredients

Toss the pork in the oil and paprika. Heat a nonstick pan. Fry the meat in batches.
Set aside to keep warm. Serve with the banana cream.
Cook’s tips: Serve this dish with a shaved fennel and pea salad. You can prepare a whole pork fillet in the same way to be braaied, sliced and served.
Per serving: 1491kJ, 21.1g protein, 23.2g fat, 16.9g carbs