JAMAICAN JERK BOWLS

SERVES 4 PREPARATION: 20 MIN COOKING: 20 MIN 15ml (1T) olive oil 15ml (1T) mixed spice 400g pork fillet ½ pineapple, peeled, cored and sliced 60ml (¼c) ginger ale 30ml (2T) brown sugar 1 can (400g) black or red kidney beans, rinsed and drained 1 large tomato, diced 15ml (1T) lime juice salt and pepper SLAW 15ml (1T) mayonnaise 15ml (1T) lime juice 15ml (1T) finely chopped pickled jalapeño, plus 10ml (2t) pickling liquid 10ml (2t) Dijon mustard salt and pepper 4 x 250ml (4c) finely shredded red cabbage 2 spring onions, finely sliced

1 carrot, thinly sliced TO SERVE 1 bunch fresh coriander lime wedges 1 In a shallow dish, combine the oil and mixed spice. Add the pork, turning to coat. 2 In a frying pan over medium heat, cook the pork for 10-12 minutes or until done as preferred. Rest, covered with foil, for

5 minutes. 3 Preheat a griddle pan. Place the pineapple slices in a shallow dish, pour the ginger ale over and sprinkle the sugar on top. Grill for 1-2 minutes each side until caramelised. 4 In a bowl, combine the beans, diced tomato and lime juice. Season with salt and pepper and set aside. 5 Slaw In a bowl, whisk the mayonnaise, lime juice, jalapeños and mustard. Season with salt and pepper and add the cabbage, onions and carrot. Mix to coat. 6 To serve Divide the slaw and bean mixture among four bowls. Top with thickly sliced pork, pineapple and coriander and serve with lime wedges. S