Jerk-Style Lean Pork W. Rice & Spicy Pineapple Salsa

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Peel and dice your shallot[s]

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Strip your thyme leaves from their stems and chop them roughly, discard the stems

Boil half a kettle and drain your pineapple

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small knob of butter and 2 tsp [3 tsp] [4 tsp] sugar over a high heat and cook for 30 secs or until starting to melt

Add the pineapple rings to the pan and cook for 3-4 min further, turning once until charred and caramelised, then transfer to a bowl and set aside to cool – this is your caramelised pineapple

Carefully wipe the pan clean and return to a high heat with a drizzle of vegetable oil, once hot, add your mince (remove the paper if required!) and a pinch of salt

Cook for 3-4 min or until the mince is beginning to brown, breaking it into bite sized chunks with a wooden spoon

Once the mince has browned, add the chopped pepper, chopped thyme, half of the diced shallot (you'll use the rest later!) and half of the chopped chilli (can't handle the heat? Go easy!) and cook for 3-4 min or until beginning to soften

Meanwhile mix your jerk paste, chicken stock mix, soy sauce, ginger & garlic paste and cider vinegar with 120ml [155ml] [205ml] of boiled water and stir it all together – this is your jerk-style sauce

Once the veg has softened, add your ground smoked paprika and 1 tbsp [1.5 tbsp] [2 tbsp] of flour to the pan and give everything a good mix up, cook for 1 min

Add the jerk-style sauce with a pinch of sugar to the pan and mix it all together, cook for 2-3 min or until the sauce has thickened – this is your jerk-style pork

Once the caramelised pineapple has cooled, chop it finely

Chop your coriander finely including the stalks

Return the chopped pineapple and chopped coriander to the bowl with the remaining diced shallot and chopped chilli (not a fan of spice? Just add a little!)

Season with a pinch pepper – this is your pineapple salsa