Crispy Jerk Pork with Rice Salad and Pineapple Salsa

Steps

1. Prepare ingredients. Combine rice, water and a pinch of salt in a small 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Peel cucumber into ribbons and place in a small bowl, along with pineapple salsa and vinegar. Toss to combine, season and set aside.
3. Combine all jerk mayo ingredients in a bowl and set aside. Thinly slice green beans and finely dice capsicum. Set aside in a large bowl.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook pulled pork for 3-4 minutes. Add jerk seasoning, garlic, salt and jerk marinade and cook for a further 4-5 minutes, until crispy. Scrape the pan every few minutes and add a little more oil as needed. Season and set aside.
5. When rice has finished cooking, fluff up grains with a fork and transfer to bowl with rice salad vegetables. Fold through lemon zest and juice, vinegar and oil until combined. Season to taste.
6. To serve, spoon jerk mayo onto plates and spread out. Top with rice salad and crispy jerk pork. Top with pineapple salsa, squeeze over lemon and garnish with mint leaves.