Caribbean Pork & Pineapple Bowls
Ingredients
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp runny honey
- 1 clove of garlic crushed
- 1 tsp ground cumin
- 500 g pork tenderloin trimmed and sliced
- 1 C jasmine rice
- ½ Dole fresh pineapple cut into small chunks
- 1 × 400g can of black beans rinsed and drained
- ½ cucumber diced
- 1 red capsicum sliced
- 1 avocado diced
- 3 spring onions finely sliced
Coriander Lime Dressing
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp runny honey
- ½ handful fresh coriander finely chopped
Method
Step 1
In a shallow dish, combine soy sauce, olive oil, lime juice, honey, garlic, cumin and a good sprinkle of salt and pepper. Add the sliced pork and toss to coat.
Step 2
Marinate for at least 15 minutes, up to 1 hour if possible.
Step 3
Cook the rice according to package instructions. Once cooked, set aside.
Step 4
To make the dressing, in a small bowl, whisk together lime juice, olive oil, honey and coriander with a sprinkle of salt and pepper.
Step 5
Heat a large frying pan over medium-high heat. Add a drizzle of oil, then add the pork and sear for 3-4 minutes on each side or until cooked through and slightly caramelised. Set aside.
Step 6
Divide the rice among individual bowls. Arrange the pork, pineapple chunks, black beans, cucumber, red capsicum, and avocado over the rice.
Step 7
Drizzle each bowl with the coriander lime dressing and sprinkle with spring onion.