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Caribbean Pork with Pineapple Rice Salad Recipe
Caribbean Pork with Pineapple Rice Salad Recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Bright and refreshing summer meal.
Ingredients:
  • 250g (1 1/4 cups) white long grain rice
  • 1 small pineapple, peeled, quartered and cored
  • 1 red onion, finely chopped
  • 82.50 ml shredded mint, plus extra to serve
  • 1 Lebanese cucumber, sliced
  • 1 red capsicum, chopped
  • 80ml (1/3 cup) lime juice
  • 36.40 gm peanut oil
  • 500g pork mince
  • 2 tsp ground allspice
  • 2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 8.00 gm brown sugar
  • 250g cherry tomatoes, halved
  • 40.00 ml chopped salted roasted peanuts
Instructions:
  • Prepare the rice according to the package instructions, ensuring it is cooked until just tender. Drain the rice in a colander and let it cool slightly, fluffing it up with a fork. As the rice cools, chop up most of the pineapple and finely dice the remaining portion. In a small bowl, combine the finely diced pineapple, a quarter of the onion, and a tablespoon of mint, then set the mixture aside.
  • In a large bowl, mix together the pineapple, onion, mint, cucumber, and capsicum. Add lime juice, half of the oil, salt, and freshly ground black pepper. Gently fold the mixture together using a large metal spoon.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add pork and cook for about 5 minutes until it changes color and most of the liquid evaporates. Reduce heat to medium, stir in the spices and sugar, cook for 1 minute. Add tomato and cook for 3 minutes until slightly softened. Season with salt.
  • Combine the rice with the pineapple and capsicum mix. Spread the rice salad onto a large platter or shallow bowl. Top with the mince mixture, pineapple salsa, and peanuts. Serve promptly.

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