Caribbean-Style Pork

To a medium pot, add coconut milk and 1/2 cup warm water (double both for 4 portions). Bring to a simmer over high heat. Once simmering, add rice, 1/2 tsp sugar and 1/4 tsp salt (double for 4 portions). Stir well, cover and reduce heat to medium-low. Cook for 14-16 min, until rice is tender and water is absorbed. Add half the cilantro leaves, then stir to combine. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.

Meanwhile, in a medium bowl, whisk together 1 tbsp oil (double for 4 portions), soy sauce, a quarter of the garlic and Caribbean Spice Blend. Pat pork dry with paper towels, then cut into 1/2-inch pieces. Add pork to the bowl with marinade, then toss to coat. To a small bowl, add mayo, 1/4 tsp garlic, 1 tsp lime zest and 1 tsp lime juice (double all for 4 portions). Season with salt and pepper, then stir to combine. To a large bowl, add cabbage, pineapple, cilantro stems and remaining lime juice. Season with salt and pepper, then toss to combine.

In a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over high heat. When the pan is hot, add pork. Cook for 3-4 min, stirring frequently, until golden-brown. Carefully transfer pork to a plate. (NOTE: Pork will finish cooking in step 5.)

In the same pan, heat 1 tbsp oil (double for 4 portions) over medium heat. Add onions and poblanos. Cook for 3-4 min, stirring occasionally, until veggies soften. Add half the beans (use all for 4 portions) and remaining garlic. Cook for 1 min, stirring frequently, until fragrant. Season with salt and pepper. Add pork and 1/2 cup of water (3/4 cup for 4 portions). Cook for 4-5 min, until veggies are tender and pork is cooked through.