Jamaican spiced foods have a wonderful style about them. There is a freshness from the fruit and a robust spicy fragrance from the spices, often blitzed with a dash of rum. These flavours are perfect partners for New Zealand pork. Serve with sweet golden pineapple tossed in lime juice and fresh coriander, on peppery rocket leaves or baby spinach.

Ingredients

• 2 tblsp whole allspice berries
• 3 cm piece cinnamon quill
• 1 large mild red chilli, deseeded and finely chopped
• 2 tblsp fresh chopped coriander
• 2 tsp minced ginger
• 1 tblsp dark rum
• 4-6 pork scotch fillet steaks

Pineapple Salsa

• ½ sweet pineapple, peeled, cored and finely sliced
• grated rind and juice of 2 lime
• 2-3 spring onions, trimmed and finely sliced
• 1 large mild red chilli, deseeded and shredded
• ¼ - ½ cup toasted thread coconut

Method

1. Gently toast the allspice berries and crushed cinnamon quill in a heavy-based frying pan until fragrant. Cool before pounding in a mortar and pestle or spice grinder until powdery. Combine with the chilli, coriander, ginger and rum. Rub well into pork steaks, cover and leave for 30 minutes.
2. Cook the pork steaks in a hot well-greased lightly oiled heavy-based frying pan for about 4-5 minutes each side. Rest the steaks for 3-5 minutes, covered in a warm place before serving. This ensures tender steaks.

Pineapple Salsa

1. Combine prepared pineapple, lime rind and juice, spring onions and chilli, toss well. Sprinkle with toasted thread coconut to serve.