Spicy Pork Steak With Chunky Pineapple Salsa

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

While the rice is cooking, combine the ground allspice, smoked paprika and cayenne pepper (can't handle the heat? Go easy!) on a plate with a generous pinch of salt and pepper – this is your jerk seasoning

Trim the fat from the pork loin steaks

Add the pork loin steaks to the jerk seasoning and turn them until they're fully coated in all the spices

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the coated pork loin steaks and cook for 3-4 min on each side or until they're browned and cooked through

Transfer the cooked steaks to a clean chopping board, cover with a clean tea towel and leave them to rest for 2 min – these are your spicy pork steaks

Meanwhile, trim, then slice the spring onions finely

Drain and roughly chop the pineapple slices

Chop the cherry tomatoes into quarters 

Cut the lime[s] in half

Chop the coriander finely, including the stalks 

Combine the chopped pineapple and cherry tomatoes with most of the spring onion and coriander (save the rest for garnish!)

Add a pinch of salt and the juice of 1/2 [1] lime and give it a good mix up – this is your pineapple salsa

Finely slice the rested spicy pork steaks

Cut the remaining lime into wedges