Jerk-style pork with winter slaw

Ingredients

• For the marinade
• 1 scotch bonnet chilli, roughly chopped (de-seeded, if you prefer)
• 2 spring onions, 1 roughly chopped, 1 thinly sliced
• 2 garlic cloves, roughly chopped
• 2 tsp thyme
• 25ml vinegar
• 1 tbsp honey
• 20g ginger, peeled and roughly chopped
• 1 tsp cinnamon
• 2 tsp ground all-spice
• 1 tbsp spiced rum (optional – water if not)
• For the pork
• 2 medium-cut pork loin steaks
• ½ tbsp sunflower oil
• 1 heaped tbsp marmalade
• ½ tbsp soft light brown sugar
• 2 spring onions, sliced
• 1 lime, cut into wedges, to serve
• For the slaw
• 2 medium carrots
• 200g red cabbage
• 140g Brussels sprouts
• 60ml mayonnaise
• 60ml natural yogurt
• 2 limes, juiced

Method

1.  Add all the marinade ingredients to the Bosch Mini Blender, then add 2 tbsp water and blitz until smooth. Pour the sauce over the pork loin steaks and set aside to marinate for 30 mins, or chill overnight.

2.  Meanwhile, make the slaw by using the Bosch Multi Talent 8 Food Processor’s coarse shredding disc attachment to shred the carrots, and then the thin slicing disc to shred the cabbage and Brussels sprouts. Add to a bowl with the mayonnaise, yogurt, lime juice (you can juice the lime with the squeezer mix attachment) and a pinch of salt and pepper. Mix to combine and set aside.

3.  Heat ½ tbsp sunflower oil in a large frying pan over a medium-high heat. Add the pork loin steaks and fry for 2-3 mins on each side, then for an extra 1 min on the side, to render the fat. Set aside on a plate. Reduce the heat to medium and add the marmalade and sugar, along with a splash of water. Scrape all the jerk bits off the bottom of the pan and heat until sticky. Return the pork loin steaks to the pan and coat in the sauce.

4.  Plate up the pork with the slaw and top with the sliced spring onion. Serve with extra lime wedges on the side.