AT A GLANCE
You'll need to begin this recipe a day ahead.
|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.|