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Home / Recipes / Pork / Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

Prep time:
15 mins

Cooking time:
25 mins

Serves:
4 people

If you don’t have a griddle pan, you can cook your steaks in a standard frying pan instead. These accompaniments also go well with Simon Howie Sirloin Steaks, simply cook the steaks to your liking.

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Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

ingredients

For the relish

225g (8oz) prepared fresh pineapple

1 small red pepper

1 red chilli

2 tbsp light soy sauce

1 piece stem ginger in syrup, drained and chopped

For the rice

2 tbsp vegetable oil

1 garlic clove, peeled and finely chopped

1 bunch spring onions, trimmed and chopped

250g (9oz) cooked long grain rice

400g can black eyed beans, drained and rinsed

salt and freshly ground black pepper

4 Simon Howie pork gigot steaks

Method

First, make the relish. Chop up the pineapple into small pieces and place in a serving dish. Halve and de-seed the pepper and chilli and chop finely. Mix into the pineapple along with the soy sauce and ginger. Set aside.
For the rice, heat 1 tbsp the oil in a large frying pan and gently fry the garlic and spring onions for 5 minutes until softened. Add the rice and beans and plenty of seasoning and stir fry for about 7-8 minutes until piping hot. Cover and keep warm.
To cook the pork, wash and pat dry the steaks, and season on both sides. Brush a large griddle pan with a little of the remaining oil and heat until smoking. Lay the steaks on the griddle and press down to seal. Reduce the heat and cook the pork for 6-7 minutes until golden. Brush the tops with remaining oil and flip the steaks over. Continue to cook for a further 5 minutes or until completely cooked through.
To serve, drain the pork and serve with the rice and beans and a spoonful of the tomato relish. Sprinkle the pork with chopped chilli if desired.

Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

If you don’t have a griddle pan, you can cook your steaks in a standard frying pan instead. These accompaniments also go well with Simon Howie Sirloin Steaks, simply cook the steaks to your liking.

Prep time: 15 mins

Cooking time: 25 mins

Serves: 4

ingredients

For the relish

225g (8oz) prepared fresh pineapple
1 small red pepper
1 red chilli
2 tbsp light soy sauce
1 piece stem ginger in syrup, drained and chopped

For the rice

2 tbsp vegetable oil
1 garlic clove, peeled and finely chopped
1 bunch spring onions, trimmed and chopped
250g (9oz) cooked long grain rice
400g can black eyed beans, drained and rinsed
salt and freshly ground black pepper
4 Simon Howie pork gigot steaks

Method

First, make the relish. Chop up the pineapple into small pieces and place in a serving dish. Halve and de-seed the pepper and chilli and chop finely. Mix into the pineapple along with the soy sauce and ginger. Set aside.
For the rice, heat 1 tbsp the oil in a large frying pan and gently fry the garlic and spring onions for 5 minutes until softened. Add the rice and beans and plenty of seasoning and stir fry for about 7-8 minutes until piping hot. Cover and keep warm.
To cook the pork, wash and pat dry the steaks, and season on both sides. Brush a large griddle pan with a little of the remaining oil and heat until smoking. Lay the steaks on the griddle and press down to seal. Reduce the heat and cook the pork for 6-7 minutes until golden. Brush the tops with remaining oil and flip the steaks over. Continue to cook for a further 5 minutes or until completely cooked through.
To serve, drain the pork and serve with the rice and beans and a spoonful of the tomato relish. Sprinkle the pork with chopped chilli if desired.