We love good Jerk Pork with Rice and Pineapple and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Soy Sauce(ContainsCereals containing Gluten, Soya)
Caribbean Style Jerk(ContainsMustard)
Steamed Coconut Basmati Rice
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2 cm chunks. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press).
Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the pork mince and fry until brown, 2-3 mins. Use your spoon to break it up as it cooks. Add the onion, pepper and green beans to the frying pan and cook until beginning to soften, 4-5 mins. Stir occasionally.
Meanwhile, remove the pineapple rings from the tin (reserve the juice -you'll need it in a second). Chop into small 1 cm chunks. Pop the chunks and juice into a small pan, add the soy sauce and cook over medium-high heat until the mixture has thickened, 6-8 mins.
Once the veg has softened, add the Jerk spice mix to the mix along with the garlic and cook for 2 mins. Season the pork with salt and pepper. Keep cooking until the pork is cooked through and the veggies are tender. TIP: Add a splash of water if the mixture is catching to the bottom of the pan. IMPORTANT: The pork is cooked when no longer pink in the middle.
Add the coconut rice to the pan with pork and cook until piping hot, 2-3 mins. Break the rice up with your spoon as it cooks. Stir in the pineapple and sauce and season to taste with salt and pepper. Get ready to serve.
Share the rice and pork between your bowls. Enjoy!