Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)

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

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.