Six Spice Pork Curry - No Salt & No Sugar Magic Seasoing Blends™

from the kitchen of Chef Paul Prudhomme

Makes 4 cups

12 ounces boneless pork loin or tenderloin, cut into bite-size chunks
2 tablespoons Chef Paul Prudhomme's Magic Seasoning Blends Six Spice®, in all
4 tablespoons unsalted butter
1 cup chopped onions, in all
2 tablespoons minced fresh jalapeño peppers
1 cup chopped unpeeled apples
1 medium overripe banana, sliced
1½ tablespoons mild curry powder
2 cups pork or chicken stock, in all
½ cup canned cream of coconut
hot cooked white rice
how to prepare
Sprinkle the pork evenly with the Six Spice and rub it in well.  Set aside.
Melt the butter in a pot over high heat. Add the pork and cook, stirring frequently until the pork is browned, 2-3 minutes. Add the onions, jalapeños, apples and banana. Cook, stirring and mashing the bananas until they are very soft, about 5 minutes. Add the curry powder and stir briefly, then add the stock and coconut cream. Bring to a simmer, then reduce the heat to low. Simmer and stir until the pork is cooked through, 5 – 10 minutes. Remove from the heat and serve over rice.

Copyright © 2012 by Paul Prudhomme