[Healthy Takeaway] NZ Jerk Pork & Pineapple Bowl

• Meanwhile, thinly slice capsicum. Drain pineapple slices (reserving pineapple liquid 2 tbs 2p//4 tbs 4p) and roughly chop. Zest lime to get a pinch and slice into wedges. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork strips, mild Caribbean jerk seasoning and a drizzle of olive oil.

• Heat a large frying pan over high heat. Cook capsicum and pineapple until tender and lightly charred, 4-5 minutes. Transfer to a bowl and set aside.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Reduce pan to medium, return veggies to pan and add pineapple juice, a squeeze of lime juice and the remaining butter, tossing to combine. Remove from heat. • In a small bowl, combine Greek-style yoghurt and lime zest.