Pork Bombay

For the Pork Bombay, cut the pork into bite-sized cubes. Stir the soy sauce with sherry, mix with the meat in a baking dish and let the meat marinate in it for an hour.

Remove the peel from the carrots and finely dice them, coarsely chop the onion. Heat the oil in a frying pan and stir-fry the meat together with the vegetables until well browned.

Sprinkle with curry powder, pour on the clear soup and let everything steam together for about 10 min. Mix the cornstarch with the whipped cream and thicken the sauce with it.

Cut the bananas into slices. Add to the meat with the peas and cook for 5 minutes. Before serving, season the Bombay pork with salt, pepper and cayenne pepper.

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