- 2 boneless pork loin steaks
- 2 tsp jerk seasoning
- A tin of kidney beans
- A bag of white basmati rice
- A tin of coconut milk
- A punnet of cherry tomatoes
- ½ lettuce
- 2 bananas
- 1 lime
- 1½ tbsp olive oil
- 100ml cold water
- Sea salt and freshly ground pepper
- A couple of bowls
- Pan with a lid
- Measuring jug
- Frying pan
If using wooden skewers, soak them in a bowl of water. Cut each pork steak into 8-9 cubes, removing any large pieces of fat. Toss in a non-metallic bowl with ½ tbsp olive oil and 2 tsp jerk seasoning.
Rinse and drain the kidney beans. Put the rice in a pan. Add the coconut milk, 100ml water and the beans. Add a pinch of salt if you like.
Cover the pan. Bring to a boil over a high heat. Turn the heat right down. Simmer on a low heat for 8–10 mins till the liquid has been absorbed. Turn off the heat and leave to sit with the lid on. The rice will stay warm for 15 mins or so.
While the rice cooks, thread the pork onto some skewers, alternating with a few of the cherry tomatoes. Put to one side.
Shred the leaves from half the lettuce. Halve the remaining tomatoes. Toss the tomatoes and lettuce together with ½ tbsp olive oil and some seasoning.
Heat your grill to high. Line your grill pan with foil. Grill the skewers for 10 mins, turning every so often, till they’re charred and cooked through.
While the skewers cook, peel and halve the bananas. Warm ½ tbsp olive oil in a frying pan. Add the banana halves. Fry for 2-3 mins on each side till they’re golden brown.
Cut the lime into quarters. Serve the skewers with the rice and beans, salad, caramelised bananas and the lime wedges for squeezing.