Cured Pork with Banana, Blueberry Pancake and Maple Syrup

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  • Makes: 4
  • Serves: 2
  • Prep Time: 5 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
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Cured Pork with Banana, Blueberry Pancake and Maple Syrup


  • 400g net weight eye of fresh pork loin, trimmed of all skin and fat
  • 3 tbsp salt
  • 1 tbsp sugar
  • 1 banana
  • Maple Syrup
  • For the Pancakes
  • 1 large egg
  • 1 large egg white
  • 1 tbsp fruit sugar (fructose)
  • 60g self raising flour, sieved
  • 100mls skimmed milk, approx
  • 100g fresh blueberries
  • 1 tbsp grape seed or safflower oil

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  • For the Banana, cut into long strips and cook at the same time as the bacon.
  • Cut the pork into 6 thin slices, a sharp knife is very important here.
  • Mix the salt and sugar together, then liberally spread over all the slices on both sides and leave for 10 minutes.
  • When ready, rinse well in cold water and pat dry.
  • Heat 2 tbsp oil in non-stick frying pan and gently cook for a couple miutse each side.

For the Pancakes:

  1. Place the egg and white in a deep bowl, add the sugar and flour, and half the milk.
  2. Mix well with a whisk, this way ensures a smooth, lump free batter.
  3. Add enough milk, until you have a thick batter. Finally add the blueberries and stir in.
  4. Heat the oil in a non stick frying pan.
  5. Spoon into 4 lightly oiled silver rings, cook gently for 3-4 minutes.
  6. Lift off the semi set pancake and flip over and cook for a further 2 minutes, or until cooked.
  7. To serve, place two pancakes on a warm plate top with the bacon slices and sauté banana. Finally drizzle 2 tsp maple syrup over and serve.