This recipe first appeared in Woman’s Day.
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Ingredients
Slaw
Method
Jamaican jerk bowls
1.In a shallow dish, combine oil and mixed spice. Add pork fillet, turning to coat.
2.Heat a frying pan on medium. Cook pork for 10-12 minutes, turning, for medium or until cooked to taste. Rest, covered with foil, for 5 minutes.
3.Preheat a char-grill pan on high. Place pineapple slices in a shallow dish, pour over ginger ale and sprinkle with sugar. Grill for 1-2 minutes each side until caramelised.
4.In a bowl, combine black beans, tomato and lime juice. Season and set aside.
Slaw
5.In a bowl, whisk mayonnaise, juice, jalapeños and mustard together. Season. Add cabbage and onion, mixing to coat. Toss carrot in reserved liquid and scatter over slaw.
6.Divide slaw and bean mix among bowls. Top with thickly sliced pork, pineapple and coriander, and accompany with lime wedges.
Note
- For a drunken pineapple, swap ginger ale for dark spiced rum.