Jerk Pork with Jamaican Rice and Beans

Steps

1. oven to 220oC. Preheat BBQ grill or hot plate to high (if using).
2. Combine all Jamaican rice and beans ingredients (except beans) in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes.
3. In a medium bowl, combine all jerk pork ingredients and set aside to marinate for at least 10 minutes.
4. While pork is marinating, finely shred lettuce. Remove core and seeds from capsicum and finely slice. Toss both in a large bowl with olive oil and vinegar until combined. Season to taste with salt and pepper.
5. While Jamaican rice is steaming, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for 2-3 minutes each side (depending on thickness), until just cooked through. Set aside, covered with foil, to rest for at least 5 minutes before slicing thickly against the grain.
6. When rice has finished steaming, remove lid and fold through kidney beans. Cover with lid and leave for 2–3 minutes, until beans are warmed through.
7. Divide Jamaican rice and beans between plates and top with slices of jerk pork. Serve salad on the side.