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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

Serves: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Simon Howie

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

Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

ingredients

For the relish
For the rice

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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