Free-range Jerk-style Pork Salad with Charred Corn & Avocado

Serving size

1 person 2 people 4 people

Ingredients

140g sweetcorn (use half)

(sweetcorn, water, salt)
230g black beans (use half)

(Rehydrated black beans, water, salt.)
1 tbsp jerk seasoning (use half)

(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
1 unwaxed lime (use half)
1 avocado
1 tbsp chilli paste (use half)

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
75g seasonal tomatoes (use half)
1 little gem lettuce (use half)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 x 150g free-range diced pork
2 spring onion

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	856Kcal
	475kJ	3582kJ
Fat	7.4g	55g
of which saturates	1.6g	12g
Carbohydrates	6g	48g
of which sugars	1.5g	11g
Protein	6.7g	50g
Salt	0.17g	1.3g
Fibre	2.9g	22g

Ingredients

140g sweetcorn

(sweetcorn, water, salt)
2 spring onion
1 little gem lettuce
1 tbsp jerk seasoning

(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
1 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
1 unwaxed lime
230g black beans

(Rehydrated black beans, water, salt.)
75g seasonal tomatoes
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 avocado
300g free-range diced pork

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	708Kcal
	460kJ	2963kJ
Fat	6.3g	41g
of which saturates	1.3g	8.5g
Carbohydrates	7g	46g
of which sugars	1.6g	10g
Protein	7.5g	49g
Salt	0.2g	1.3g
Fibre	2.9g	19g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Free-range Jerk-style Pork Salad with Charred Corn & Avocado

Prep time: 20 mins

Total time: 35 mins

Cuisine: Caribbean

Food group: Pork

A holiday on a plate. Free-range Jerk-spiced pork, golden sweetcorn and zippy lime salsa. Deliciously paired with crisp little gem and juicy baby plum tomatoes. Dig in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl, a peeler & a sieve

Time to fry

Place the pork into the medium bowl and toss with the Jerk seasoning, 2 tsp oil and a pinch of salt and pepper. Mix well
Heat the large frying pan on medium-high heat. Once hot, add the pork and cook for 9 mins, until cooked through
Meanwhile, drain the sweetcorn. Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the sweetcorn and cook for 5-6 mins, or until deep golden brown

Make the salad & dressing

Thinly slice the spring onions. Cut the avocado into 2 cm cubes. Halve the tomatoes. Trim and roughly chop the lettuce. Drain the black beans
Wash out the pork bowl, then add the prepped veg, beans and charred sweetcorn. Toss to combine, then add the juice from half the lime. Season well with salt and pepper
In the small bowl, mix the juice from the remaining lime, the garlic paste, 2 tsp oil and the chilli paste (to taste)

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Share the salad between bowls, topped with the Jerk pork. Drizzle over the dressing