Spicy pork with charred pineapple, jalapeños & black beans

Name: Spicy pork with charred pineapple, jalapeños & black beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium pineapple, prepared, cut into 5cm fingers; 2 red onions, thinly sliced; 50 g Cooks’ Ingredients Jalapeño Peppers, drained; 2 limes, juice of 1, plus wedges; 25 g pack coriander, leaves picked, stalks finely chopped; 480 g pack 4 British pork loin steaks; 1 tbsp olive oil, plus extra if needed; 420 g cans Essential Black Beans In Water; 2 avocados, sliced

These pork steaks are seared and then rested in a spicy jalapeño and pineapple salsa, to tenderise the meat and max-out on the flavour.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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1 medium pineapple, prepared, cut into 5cm fingers
2 red onions, thinly sliced
50g Cooks’ Ingredients Jalapeño Peppers, drained
2 limes, juice of 1, plus wedges
25g pack coriander, leaves picked, stalks finely chopped
480g pack 4 British pork loin steaks
1 tbsp olive oil, plus extra if needed
2 x 420g cans Essential Black Beans In Water
2 avocados, sliced

Place a large frying pan on a high heat and char the pineapple in 2 batches for 5 minutes, turning until all sides are coloured, then remove. Finely chop half the charred pineapple, then mix with half the onions, the jalapeños and the lime juice. Tear in some coriander leaves.
Return the pan to a medium-high heat, season the pork and rub with a little oil. Cook on the fatty side for 1-2 minutes to render down, then for 3-4 minutes more each side until golden with no pink meat and juices that run clear. Remove to a plate, spoon over the salsa and leave to rest.
Return the pan to the heat, add the remaining onion and the coriander stalks and cook for 3 minutes in the residual fat, adding a little extra oil if required. Add the black beans and their juices, and cook for 5 minutes, mashing the beans gently with the back of a spoon until creamy. Season.
Divide the beans between plates, slice the pork, arrange over the top, then spoon over the salsa and resting juices. Add the remaining charred pineapple, the avocado, coriander leaves and lime wedges for squeezing. Delicious with toasted tortillas for mopping up all the juices, if liked.

Cook’s tip

This method of marinating after cooking is called escabeche. It’s a great way to prepare meat, and works really well if you’re cooking on the barbecue.

Typical values per serving when made using specific products in recipe