Name: Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad
Prep time: 45 min
Cook time: 85 min
Total time: 130 min
Yield: 4
Ingredients: 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 malt vinegar (½ cup); 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 long-grain rice (1 cup); 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

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

Australian Gourmet Traveller recipe for pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad.

Serves 4

Prep

45M

Cook

1H 25M

Total

2H 10M

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

Ingredients

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 malt vinegar (½ cup)

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 long-grain rice (1 cup)

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

Main

1.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).

2.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).

3.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.

4.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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz