Smokey Pork Tacos

Slice the pork loin steak into 0.5cm strips. In a medium bowl, combine the pork, garlic, mild Caribbean jerk seasoning and the salt. Season with a pinch of pepper and add a good drizzle of olive oil. Toss to coat and set aside.

Add the chopped pineapple and cucumber to a small bowl. Add the vinegar, sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add ½ the pork strips into the pan and cook, tossing, until golden, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork. TIP: Cooking the meat in batches will stop it from stewing and keep it tender.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice.