Be Mine Clementine

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 ........................................................................... 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 .............................................................. 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. .......................................................................................................... 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 ...................................................................................................... TO PLATE RICE FIRST TOPPED WITH PORK SPRINKLE WITH COCONUTS FLAKES AND SERVE!