Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2012

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×