1. First mix the cornstarch with the water. 2. Brown the pork in a skillet, adding some of the oil if necessary. 3. Add the remaining oil with the ginger, onion, and garlic. Saute until the onion is soft. 4. Add the chiles, stock, lime juice, juice from the canned pineapple, soy sauce, nutmeg, cloves, and brown sugar and stir to combine. Bring to a boil, reduce heat, and simmer 30 to 45 minutes or until the meat is very tender and almost starts to fall apart. 5. Add the rum, and simmer 5 minutes. Stir in the cornstarch mixture to thicken. Add the pineapple, banana, and coconut and heat through. 6. Garnish with additional coconut and serve over the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
