Easy Jerk Pork, Rice & Peas and Pineapple Salsa
Bring the flavours of the Carribean to your plate with this recipe for Jerk Pork served with Rice & Peas and Pineapple Salsa on the side!
Servings 4
Calories 876kcal
Ingredients
- 4 lean pork steaks visible fat removed
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 200 g/7 oz dried long-grain rice
- 2 garlic cloves crushed
- 1 400g/14 oz can red kidney beans, drained and rinsed
- 2 sprigs of fresh thyme
- 1 400ml/1½ cups can reduced-fat coconut milk (see notes)
- 100 ml/½ cup water
- 4 spring green onions, finely sliced
- 2 little gem lettuces chopped
- 1 cucumber sliced
- Lime wedges to serve
For the Pineapple Salsa
- 1 small red onion finely diced
- 300 g/10½ oz fresh pineapple flesh finely diced
- 2 red bell peppers deseeded and finely diced
- Juice of 2 limes
- 25 g/1 oz fresh coriander/cilantro leaves roughly chopped
- 1 red chili finely chopped
- Salt and pepper
Instructions
- Place the pork steaks into a bowl and sprinkle over the allspice, cinnamon, black pepper, and nutmeg. Rub the spices into the pork. Cover and set aside while you make the rice and salsa.
- Rinse the rice in cold water then place it into a saucepan with the garlic, beans, thyme, coconut milk, and water. Stir, cover and bring to the boil. Reduce heat to very low and simmer for 12-14 minutes until the rice is tender and the liquid has been absorbed.
- Mix the salsa ingredients in a bowl and season to taste with salt and pepper. Set aside.
- Preheat grill/broiler to high and grill the pork for 4-5 minutes on each side or until cooked through.
- Cover with foil and leave to rest for 3 minutes.
- Fluff the rice with a fork and stir through the spring onions.
- Divide the rice, pork, and salsa between four plates. Serve with the chopped lettuce and cucumber and lime wedges to squeeze over.
Notes
This recipe for Jerk Pork, Rice & Peas and Pineapple Salsa serves 4 and is 4 Syns per portion when Food Optimising on Slimming World.
Make it FREE by using 500ml of chicken stock instead of the coconut milk and water.
Nutrition
Serving: 1 | Calories: 876kcal | Carbohydrates: 58g | Protein: 57g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 17g | Cholesterol: 161mg | Sodium: 368mg | Fiber: 9g | Sugar: 16g