The secret to this tasty barbecue dish lies in its marinade. It is spicy-hot but the heat is softened by the sweetness of the pineapple and corn.
Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes
2 tablespoons vegetable oil
4 pork loin steaks, trimmed of fat
4 fresh corn cobs
15 g unsalted butter, softened
1 ripe pineapple
2 tablespoons honey
2 habanero chillies, seeded and roughly chopped
½ teaspoon ground allspice
1 pinch of grated nutmeg
1 teaspoon chopped fresh thyme
2 cloves garlic, coarsely chopped
2 spring onions, chopped
2 teaspoons soft brown sugar
1 tablespoon lime juice
Using a mortar and pestle, blender or food processor, blend together the ingredients for the spicy seasoning to make a smooth paste. Thinly brush or spread this mixture over both sides of the pork loin steaks and place, side by side, in a non-metallic shallow dish. Cover and leave to marinate in the refrigerator for at least 1 hour and up to 24 hours.
Remove the husks from the corn cobs and trim the ends. Cut the cobs in half crosswise. Add to a saucepan of boiling water on the side burner. Bring back to the boil, then reduce the heat and simmer for 5 - 10 minutes until just tender. Drain well, then lightly brush them with the softened butter.
While the corn cobs are cooking, top and tail the pineapple. Cut off the skin, slice the fruit into eight wedges and cut away the central core from each piece. Brush with the honey. Preheat the barbecue hotplate or grill to high heat. Cook the pork, covered with foil, for 3 - 4 minutes until the spicy crust is nicely browned, then turn and cook for another 3 - 4 minutes. Remove from the barbecue and rest while finishing the pineapple and corn.
Arrange the pineapple wedges and corn on the hotplate. Cook for about 5 minutes, until the pineapple and the corn is cooked on all sides, turning frequently to prevent them from burning. Serve hot, with the pork, with paper napkins for sticky fingers.