Caribbean Pork & Coconut Rice

In a medium saucepan, add the coconut milk, the water and chicken-style stock powder and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, reserve the pineapple juice, then drain the pineapple slices. Heat a large frying pan over a high heat. Cook the pineapple until lightly charred, 2-3 minutes each side. Transfer to a plate and allow to cool slightly.

Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 4-5 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

TIP: Pork can be served slightly blushing pink in the centre.

TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, roughly chop the charred pineapple and baby spinach leaves. Finely chop the tomato and cucumber. Finely chop the long red chilli (if using). In a second medium bowl, add the pineapple, baby spinach, tomato, cucumber, chilli and a splash of the reserved pineapple juice. Season to taste and mix well to combine.