JERK-STYLE PORK WITH CORN, BLACK BEANS AND AVOCADO
4 pork cutlets (about 160gm each)
3 spring onions, coarsely chopped
2 garlic cloves, coarsely chopped
10gm (2cm piece) ginger, coarsely chopped
1 small habanero chilli, finely chopped
1 tbsp coarsely chopped thyme
2 tbsp olive oil, plus extra for drizzling
1 tsp ground allspice
¼ tsp ground cinnamon
Juice of 2 limes, plus halves to serve
Juice of 1 ½ oranges
CORN, BLACK BEANS AND AVOCADO
3 corn cobs
880gm canned black beans, rinsed
2 avocadoes, coarsely chopped
50ml extra-virgin olive oil
Juice of 2 limes, or to taste
1 garlic clove, finely chopped
1 cup (loosely packed) coriander
3 spring onions, thinly sliced
- Place pork in a non-reactive container and set aside. Process spring onion, garlic, ginger, chilli and thyme in a small food processor to combine. Add oil, spices and half of each of the juices, season to taste and process to combine. Pour mixture over pork and set aside to marinate (15 minutes).
- Meanwhile, for corn, black beans and avocado, cook corn in a saucepan of boiling salted water over medium-high heat until tender (6-7 minutes) drain, then, when cool enough to handle, cut kernels from cobs and place in a large bowl. Add beans, avocado, oil, lime juice and garlic, season to taste and toss to combine. Refrigerate until required. Just before serving, add coriander and spring onion and toss to combine.
- Preheat a large frying pan over medium-high heat. Drain pork from marinade, drizzle with a little oil and cook, turning and basting occasionally with marinade, until just cooked through (5-6 minutes), then serve with corn, black beans and avocado, and lime halves.