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4 CUPS OF PORK-BUTT SLICED
1/3 CUP OF CORNSTARCH AND 1/3 CUP OF WATER(MIXED)
1 CUP OF LIME JUICE
1/4 CUP OF CHILI PEPPERS(HOT)
1 CUP OF ONIONS (CUT INTO WEDGED PIECES AND BLANCED)
2 TABLESPOONS OF SOY SAUCE
1/4 HONEY
1/4 BROWN SUGAR
1/2 CUP BANANA RUM
5 PLANTAINS BROILED(UNTIL CARAMELIZED)
1/3 CUP OF GREEN PEPPERS (BLANCHED)IN STRIPS.
3 TABLESPOONS OF CRUSHED GARLIC
5 TABLESPOONS OF FISH STOCK
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5 CUPS OF COOKED RICE
1/2 CUP OF OLIVE OIL
1 TABLESPOON OF CUMIN
1 TABLESPOON OF PAPRIKA
1 TABLESPOON OF GARLIC POWDER
1 TABLESPOON OF ONION POWDER
3 CUPS OF PORK BROTH
1/3 CUP OF CHOPPED GREEN ONION
1 CUP OF DICED CUCUMBER
1 CUP OF DICED APPLE
1/3 CUP OF CHOPPED RAISINS
1 CUP OF PISTACHIOS
1/4 CUP OF SHREDDED CARROTS
1/2 CUP OF CHOPPED FINE MUSTARD GREENS
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IN A WOK, HEAT 4 TABLESPOONS OF OLIVE OIL, GARLIC, ONIONS AND PEPPERS, REMOVE VEGTABLES, ADD PORK-BUTT AND COOK UNTIL NEARLY DONE, ADD VEGES AND , SOY,CHILIS, ADD RUM, COOK OFF ALCOHOL, ADD, FISH STOCK AND LIME JUICE AND HONEY AND BROWN SUGAR, ADD A LITTLE OF CORNSTARCH MIXTURE TO THICKEN, ADD PLANTAINS AND REMOVE FROM THE HEAT.
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IN A WOK, ADD OIL, GARLIC,CARROTS, MUSTARD GREENS, STIR FRY FOR ABOUT 4 MINUTES, ADD RICE UNTIL RICE STARTS BROWNING STIR, ALLOW MOST OF THE RICE TO BE COATED IN OIL AND GREENS, ADD SPICES, STIR AND COAT THE RICE, ADD RAISINS , ONIONS APPLES, CUCUMBER AND PISTACHIOS, REMOVE FROM HEAT
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TO PLATE RICE FIRST
TOPPED WITH PORK
SPRINKLE WITH COCONUTS FLAKES
AND SERVE!

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