No-Fuss Caribbean Pork Loin Steaks

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200ml coconut milk
• 1pcs spring onion
• 300g corn kernels
• 2pcs pork loin steaks
• 5g Caribbean seasoning
• 15ml olive oil

Method

1. Step 1 — Cook coconut rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 180ml (¾ cup) water, 140ml coconut milk and ½ tsp salt and stir to combine. Cover and bring to a simmer over medium heat, then reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the spring onion, including the green part. Drain and rinse the corn. Put the pork and Caribbean seasoning in a bowl, season with salt and pepper and rub to coat all over.
3. Step 3 — Cook pork
   Bring a small saucepan of water to the boil for the corn. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the pork, turning regularly, for 8-10 mins until browned and cooked through (see Kitchen 101). Remove from the pan and rest for 4 mins.
4. Step 4 — Make creamed corn
   Meanwhile, cook the corn in the pan of boiling water for 2 mins or until warmed through. Drain, then return to the pan. Add the remaining coconut milk and coarsely blend with a stick blender. Season with salt and pepper, then stir in half the spring onion.
5. Step 5 — Serve up
   Slice the pork. Divide the pork, coconut rice and creamed corn among plates, scatter with the remaining spring onion and enjoy!
6. Step 6 — Kitchen 101
   Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.

Allergens

Sulfit