Get ready for a little taste of the Caribbean tonight! With juicy pork strips coated in our tasty jerk seasoning and a tangy pineapple salsa, it will quickly turn into a favourite dinner.
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long red chilli
mild Caribbean jerk seasoning
In a medium saucepan, add the coconut milk, the water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, drain the pineapple slices. Roughly chop the cucumber and tomato. Roughly chop the coriander. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients list) into wedges. Finely chop the garlic (or use a garlic press). Place the garlic, pork strips and mild Caribbean jerk seasoning in a bowl. Drizzle with olive oil, season with pepper and toss to coat.
Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips and cook until browned and cooked through, 2-3 minutes. Set aside.
TIP: Cook in batches if the pan is over-crowded.
Roughly chop the charred pineapple. Place in a bowl with the tomato, cucumber and coriander. Add a good squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.
Divide the coconut rice between bowls. Top with the jerk pork and spoon over the charred pineapple salsa. Serve with lemon wedges and chilli (if using).