Half fill the kettle and put on to
boil.Warm the oil in a large nonstick
frying pan over a low heat
while you tip the jerk sauce into a
shallow dish and use to coat the
pork steaks on both sides. Place
them in the hot oil (reserve the
sauce left in the bowl) and turn up
the heat. Fry for 4 minutes on each
side until cooked and richly glazed.
While the pork is frying, pour
150ml/1⁄4 pint of boiling water into a
medium pan over a high heat and
crumble in the stock cube and
creamed coconut. Trim and slice
the spring onions, holding them
together as a bunch so you can
chop them all in one go. Add to the
pan, give a quick stir, then tip in the
rice and beans. Stir and heat gently,
breaking down any clumps of rice
with a spoon. If the rice looks a little
dry, add an extra splash of water.
Tip the remaining sauce into the
pan to heat through with the pork.
Pile the rice onto plates, top with the
pork and spoon the pan juices over.