Jamaican jerk bowls

ingredients

• Jamaican jerk bowls

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

• Slaw

  • 1 tablespoon mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped pickled jalapeño, plus 2 teaspoons pickling liquid
  • 2 teaspoon Dijon mustard
  • 4 cup red cabbage, finely shredded
  • 2 spring onions, finely sliced
  • 1 carrot, thinly sliced

method

• Jamaican jerk bowls

  • 1

    In a shallow dish, combine oil and mixed spice. Add pork fillet, turning to coat.

  • 2

    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.

  • 3

    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.

  • 4

    In a bowl, combine black beans, tomato and lime juice. Season and set aside.

• Slaw

  • 1

    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.

  • 2

    Divide slaw and bean mix among bowls. Top with thickly sliced pork, pineapple and coriander, and accompany with lime wedges.

notes

• For a drunken pineapple, swap ginger ale for dark spiced rum.