Boil the rice
Cut the pork in 2 cm thick slices, add salt and pepper to it and set aside
Fry the butter and curry a minute in a pot over low heat
Stir in the flour then add water and cream
Heat it up while stirring and then let it simmer for 3 min under a lid
Mash the banana and add to the sauce along with minced garlic, cognac, lemon and salt. Keep the sauce hot but with boiling it
Heat up butter in a big frying pan and fry the pork for around 2 min on each side on medium to high heat
Serve pork with rice and sauce and perhaps some chutney and peanuts.