Jerk pork & pineap­ple skew­ers with black beans & rice,

Easy Cook - - EV­ERY­DAY BUD­GET -

Serves 4 Prep 10 mins Cook 10 mins £1.34 a por­tion 451 kcals, 10g fat, 3g sat. fat, 7g sugar 400g pork fil­let, cut into 4cm chunks 2 tbsp jerk or Cre­ole sea­son­ing 1 tsp ground all­spice 1 tbsp hot chilli sauce, plus ex­tra

to serve (op­tional) 3 limes, zest and juice 1, other 2 cut

into wedges to serve ½ small pineap­ple, peeled, cored and

chopped into 4cm chunks 1 tbsp veg­etable oil 200g bas­mati rice 400g can black beans, drained

and rinsed

Mix to­gether the pork chunks, jerk sea­son­ing, all­spice, chilli sauce (if us­ing), lime zest and juice and some sea­son­ing. Thread the pork and pineap­ple chunks onto metal skew­ers (or pre-soaked wooden skew­ers) and brush with the oil. 2 Cook the rice fol­low­ing pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.

3 Mean­while, heat a grid­dle pan un­til very hot. Cook the skew­ers for 3 mins each side un­til nicely charred and the pork is cooked through. Serve the skew­ers with the beans and rice, ex­tra chilli sauce, if you like, and lime wedges for squeez­ing over.

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