Jerk Pork with Pineapple Relish

5 days ago

Written by Reuben Sharples

5 days ago

Written by Reuben Sharples

SERVES 4 | 20 MINS PREP + 2 HRS MARINATE | 10 MINS COOK

INGREDIENTS

4 NZ pork loin chops, 2cm thick

Jerk Marinade

½ cup tamarind paste

2 spring onions, finely chopped

½ bunch thyme leaves, finely chopped

1 Tbsp Worchester sauce

1 tsp ground allspice

1 tsp fresh chillies, finely chopped

Canola oil to blend

Sides

400g can black beans, rinsed and drained

400g can corn kernels, drained

1 Tbsp olive oil

430g can pineapple pieces, finely diced

1 Tbsp brown sugar

1½ Tbsp lemon juice

1 cup Plain yoghurt

1 bunch mint, finely chopped

2 cups cooked brown rice, optional to serve

METHOD

With a stick-blender, blend the marinade ingredients together, slowly adding oil little by little until the mixture becomes thick.

Place the marinade in a zip-lock bag and add the pork chops. Leave to marinate in the fridge for at least 2 hours or overnight.

Mix the beans and corn with the olive oil and season with salt and pepper to taste. In a frypan over a medium heat, fry the pineapple, sugar and lemon until the pineapple has softened.

Mix the chopped mint into the yoghurt.

Heat your barbecue or grill to a medium-high heat and oil the surface. For best results, use a charcoal barbecue. Place the pork chops on the grill and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.

Place a pork chop on each plate and top with the bean and corn mix, pineapple relish and mint and yoghurt dressing. Optional: serve with rice.