Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


You'll need to begin this recipe a day ahead.

You'll need

2 onions, coarsely chopped 4 garlic cloves, coarsely chopped 3 fresh bay leaves 2 habanero chillies, coarsely chopped, or to taste 1 tbsp thyme 1 tbsp each ground allspice, ground cinnamon and ground nutmeg 200 gm pineapple, coarsely chopped 100 ml each malt vinegar and dark rum 800 gm pork neck For barbecueing: vegetable oil   Crushed pineapple relish 2 tsp coriander seeds 125 ml (½ cup) malt vinegar 50 gm raw caster sugar 40 ml dark rum 1 fresh bay leaf 300 gm pineapple, coarsely chopped ½ small Spanish onion, thinly sliced 1 long red chilli, thinly sliced   Black bean and rice salad ½ Spanish onion, thinly sliced 1 garlic clove, finely chopped Juice of 2 limes, or to taste 200 gm dried black beans, soaked in cold water overnight, drained 200 gm (1 cup) long-grain rice 250 gm cherry tomatoes, halved 1 baby cos, leaves coarsely torn 1 cup coarsely chopped coriander 3 spring onions, thinly sliced 70 ml olive oil 2 tbsp Sherry vinegar, or to taste

Method

  • 01
  • For crushed pineapple relish, dry-roast coriander seeds until fragrant (1-2 minutes), crush coarsely in a mortar and pestle then combine in a saucepan with vinegar, sugar, rum, bay leaf and 100ml water. Stir over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Crush pineapple coarsely in a mortar and pestle, add to rum mixture with onion and chilli and refrigerate to pickle (overnight).
  • 02
  • Meanwhile, process onion, garlic, bay leaves, chilli, thyme, spices and 1 tbsp sea salt flakes in a food processor to combine, add pineapple and process until smooth. Transfer to a non-reactive container, stir in vinegar and rum, add pork, turn to coat and refrigerate to marinate (overnight).
  • 03
  • For black bean and rice salad, combine onion, garlic and lime juice in a large bowl, season to taste. Add black beans to a large saucepan over medium-high heat and add enough cold water to cover generously. Bring to the boil and cook until beans are tender (35-40 minutes), drain, refresh, drain well and add to onion mixture. Meanwhile, cook rice in a saucepan of boiling salted water over medium-high heat until tender (8-10 minutes), drain, refresh, drain well, add to bean mixture with remaining ingredients, season to taste, toss to combine and refrigerate until required.
  • 04
  • Heat a barbecue or grill to medium-high heat. Drain pork from marinade, drizzle with a little oil, then cook, turning and basting frequently, until cooked to your liking (30-40 minutes), cover with foil and rest (10 minutes). Thickly slice and serve with crushed pineapple relish and black bean and rice salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2012

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