Jerk-Spiced Pork

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.