2onions, coarsely chopped4garlic cloves, coarsely chopped3fresh bay leaves2habanero chillies, coarsely chopped, or to taste1 tbspthyme1 tbspeach ground allspice, ground cinnamon and ground nutmeg200 gmpineapple, coarsely chopped100 mleach malt vinegar and dark rum800 gmpork neckFor barbecueing:vegetable oilCrushed pineapple relish2 tspcoriander seeds125 ml (½ cup)malt vinegar50 gmraw caster sugar40 mldark rum1fresh bay leaf300 gm pineapple, coarsely chopped½ small Spanish onion, thinly sliced1long red chilli, thinly slicedBlack bean and rice salad½Spanish onion, thinly sliced1garlic clove, finely choppedJuice of2 limes, or to taste200 gmdried black beans, soaked in cold water overnight, drained200 gm (1 cup) long-grain rice250 gmcherry tomatoes, halved1baby cos, leaves coarsely torn1cup coarsely chopped coriander3spring onions, thinly sliced70 mlolive oil2 tbspSherry vinegar, or to taste
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).
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).
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.
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.