1. Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside. 2. Heat oil in a wok or skillet over medium heat. 3. Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes. 4. Add pork and stir-fry until hot. 5. Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth. 6. Bring to a boil, stirring gently. 7. Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens. 8. Remove the serrano chilies and discard. 9. Stir in almonds, pimientos and add salt and pepper, if desired. 10. Serve over hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
