4pork cutlets (about 160gm each)3spring onions, coarsely chopped2garlic cloves, coarsely chopped10 gm (2cm piece)ginger, coarsely chopped1small habanero chilli, finely chopped1 tbspcoarsely chopped thyme2 tbspolive oil, plus extra for drizzling1 tspground allspice¼ tspground cinnamonJuiceof 2 limes, plus halves to serveJuiceof 1½ orangesCorn, black beans and avocado3corn cobs880 gmcanned black beans, rinsed2avocados, coarsely chopped50 mlextra-virgin olive oilJuiceof 2 limes, or to taste1garlic clove, finely chopped1 cup(loosely packed) coriander3spring onions, thinly sliced
Place pork in a non-reactive container and set aside. Process spring onion, garlic, ginger, chilli and thyme in a small food processor to combine. Add oil, spices and half of each of the juices, season to taste and process to combine. Pour mixture over pork and set aside to marinate (15 minutes).
Meanwhile, for corn, black beans and avocado, cook corn in a saucepan of boiling salted water over medium-high heat until tender (6-7 minutes), drain, then, when cool enough to handle, cut kernels from cobs and place in a large bowl. Add beans, avocado, oil, lime juice and garlic, season to taste and toss to combine. Refrigerate until required. Just before serving, add coriander and spring onion and toss to combine.
Preheat a large frying pan over medium-high heat. Drain pork from marinade, drizzle with a little oil and cook, turning and basting occasionally with marinade, until just cooked through (5-6 minutes). Remove from heat, deglaze pan with remaining juice, set aside to rest (5 minutes), then serve with corn, black beans and avocado, and lime halves.