Gotroppoin thekitchen CARIBBEANPORKWITH PINEAPPLERICESALAD

HAVE A GO AT THESE FRESH SEASONAL PINEAPPLE RECIPES

SERVES 4. PREP 20 MINS. COOK 20 MINS INGREDIENTS

250g (1 ¼ cups) white long grain rice

• 1 small pineapple, peeled, quartered and cored

• 1 red onion, finely chopped

• ⅓ cup shredded mint, plus extra to serve

• 1 Lebanese cucumber, sliced

• 1 red capsicum, chopped

• 80ml (⅓ cup) lime juice

• 2 tbs peanut oil

• 500g pork mince

• 2 tsp ground allspice

• 2 tsp dried thyme

• ¼ tsp cayenne pepper

• 2 tsps brown sugar

• 250g cherry tomatoes, halved

• 2 tbs chopped salted roasted peanuts

METHOD

1 Cook rice following packet directions for 8 minutes or until just tender (don’t overcook). Drain in a large colander and cool slightly, separating the grains with a fork to release the heat. Meanwhile, chop ¾ of the pineapple and finely dice remaining ¼. Combine the finely diced pineapple, ¼ of the onion and 1 tbs of the mint in a small bowl and set aside.

2 Combine the remaining pineapple, onion, mint, cucumber and capsicum in a large bowl. Drizzle with lime juice and ½ the oil, and season with salt and freshly ground black pepper. Use a large metal spoon to gently fold mixture together.

3 Heat remaining oil in a large frying pan over medium-high heat. Add pork. Cook, using a wooden spoon to break up into bite-sized lumps, for about 5 minutes or until pork changes colour and most of the liquid evaporates. Reduce heat to medium. Add the spices and sugar and cook, stirring, for 1 minute. Add tomato and cook, stirring, for 3 minutes or until tomato has softened slightly. Season with salt.

4 Mix the rice with the pineapple and capsicum mixture. Spread rice salad onto a large platter or shallow bowl. Pile the mince mixture on top, then scatter with the pineapple salsa and peanuts. Serve immediately.