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Ingredients
Method
- 1 pineapple, cut into 5cm chunks
- 2 sliced red onions
- 50g jalapenos from a jar, drained
- 1 lime, juice only
- 25g coriander, leaves and stalks separated and chopped
- 4 x 120g pork loin steaks
- 1 tbsp olive oil
- 800g black beans in water
- 2 sliced avocados
- Fry the pineapple chunks on a high heat until charred all over, then remove and set aside. Finely chop half the charred pineapple in a bowl, and mix with half the onions, all the jalapenos and the lime juice, then stir in some coriander leaves.
- Season the pork and rub with oil, then fry for 4 mins on each side or until golden and cooked through. Remove to a plate, spoon over the pineapple salsa and leave to rest. Return the pan to the heat and chunk in the remaining onion and coriander stalks. Cook for 3 mins in the pork fat, then stir in the beans and their juices to cook for 5 mins. Lightly mash with a fork and season well.
- Divide the bean mixture between plates, top with the sliced pork, then spoon over the salsa and any juices. Add the remaining pineapple, the avocado and coriander leaves, and serve with flatbreads for scooping.
25 mins
4 serving
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