Jamaican jerk bowls recipe

Quick, easy and on-trend, this delicious Jamaican jerk bowl recipe will definitely hit the spot. Combining tender pork, hearty beans and sweet pineapple, these delicious bowls make the perfect dinner

Ingredients

Jamaican jerk bowls

1 tbsp olive oil
3 tsp mixed spice
400 g pork fillet
1/2 pineapple, peeled, cored, cut into 1cm slices
1/4 cup dry ginger ale (see recipe tip)
2 tbsp brown sugar
400 g can black beans, rinsed, drained
1 large tomato, diced
1 tbsp lime juice, plus lime wedges, coriander leaves to serve

Slaw

1 tbsp mayonnaise
1 tbsp lime juice
1 tbsp finely chopped pickled jalapeño, plus 2 teaspoons pickling liquid
2 tsp Dijon mustard
4 cups red cabbage, finely shredded
2 spring onions, finely sliced
1 carrot, thinly sliced

Steps

Jamaican jerk bowls

In a shallow dish, combine oil and mixed spice. Add pork fillet, turning to coat.
Heat a frying pan on medium. Cook pork for 10-12 minutes, turning, for medium or until cooked to taste. Rest, covered with foil, for 5 minutes.
Preheat a char-grill pan on high. Place pineapple slices in a shallow dish, pour over ginger ale and sprinkle with sugar. Grill for 1-2 minutes each side until caramelised.
In a bowl, combine black beans, tomato and lime juice. Season and set aside.

Slaw

In a bowl, whisk mayonnaise, juice, jalapeños and mustard together. Season. Add cabbage and onion, mixing to coat. Toss carrot in reserved liquid and scatter over slaw.
Divide slaw and bean mix among bowls. Top with thickly sliced pork, pineapple and coriander, and accompany with lime wedges.