Using a paper towel, pat the pork until dry, then season with salt and black pepper.
Slice the red bell pepper lengthwise into ¼ inch wide strips, then crosswise into ¼ inch pieces, while first removing the stem, seeds, and ribs.
Remove the ends off of 1 cucumber, then slice lengthwise, then crosswise into 1/4 inch half moon pieces.
Portion out ½ cup blueberries, slice them up, then set the rest aside to use later.
Remove the ends and peeling off of 1 shallot, then slice it lengthwise in half, then crosswise into thin half moon pieces.
Slice one lime in half then juice it.
In a bowl, add the sliced red bell pepper, cucumber, blueberries, and shallot, then top with lime juice, 1/2 tsp honey, 2 tbsp extra virgin olive oil, a dash of salt and black pepper, 1/4 tsp red pepper chili flakes, then stir together.
In a frying pan over medium high heat, add 1 tbsp of avocado oil.
Rub 2 tbsp of Jamaican jerk seasoning all over both sides of the 2 x 6 oz pork blade steaks.
Once the avocado oil is hot, but not smoking, add the 2 pork blade steaks to the frying pan and cook until browned for 3 to 4 minutes per side, stirring occasionally.
Coarsely chop 4 or 5 sprigs of organic fresh cilantro, set a small handful aside for the garnish, then add the rest to the salad bowl.
Chop 2 oz of organic baby kale, add to the salad, then mix it all together.
Once cooked, cut the pork into slices, then place the pork and salad on individual plates, then garnish the pork with the remaining cilantro.