Jerk pork with salsa

SERVES 4

2 tbsp vegetable oil, plus extra for brushing

2 tbsp brown sugar

2 tbsp finely grated ginger

2 tbsp soy sauce (gluten-free if required)

1 tsp ground cayenne

1 tsp ground cinnamon

1 tsp ground allspice

1 kg pork loin fillet

½ small ripe pineapple, cut into wedges

1 cup coriander leaves, to serve

JICAMA SALSA

1 jicama (about 300gm), peeled and finely diced

3 spring onions, thinly sliced

Juice of 2 limes, or to taste

1 tbsp extra-virgin olive oil

1 long red chilli, finely chopped

1 Heat a barbecue to medium-high. Whisk oil, sugar, ginger, soy sauce and spices in a large bowl, add pork and turn to coat. Place a sheet of baking paper on barbecue flat plate to prevent burning. Cook pork on paper with hood down, turning occasionally and brushing with spice mixture, until cooked to your liking (8-10 minutes for medium). Alternatively, cook pork in a char-grill pan over medium heat, turning occasionally and brushing with spice mixture, until cooked to your liking (15-18 minutes for medium). Cover pork with foil; set aside to rest (5 minutes).

2 Brush pineapple with oil and cook on barbecue or chargrill until lightly charred and caramelised (3 minutes each side).

3 For jicama salsa, toss ingredients in a bowl and season generously to taste. Thickly slice pork and serve with grilled pineapple, jicama salsa and coriander.