AT A GLANCE
The salad is equally delicious with the pineapple simply chilled rather than barbecued. This recipe can be started a day ahead to marinate the pork.
|01||Combine ingredients except pork in a non-reactive container (see note), stir to dissolve sugar, then add pork and turn to coat well. Refrigerate to marinate (6 hours or overnight). Barbecue pork over medium heat, turning occasionally and basting with marinade, until nicely charred and cooked medium to medium-well (45 minutes to 1 hour). Cover with foil and rest for 15 minutes.|
|02||Barbecue pineapple, turning once, until lightly charred (2-4 minutes). Transfer to a serving bowl, add remaining ingredients and a good pinch of sea salt, toss to combine, top with extra kaffir lime leaves and serve with sliced sticky pork.|