- 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
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