Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad from Australian Gourmet Traveller Magazine, January 2012: Barbecue Issue (page 130) by Alice Storey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin this recipe a day ahead.

  • KarinaFrancis on February 15, 2020

    Delicious! We had to do a bit of improvising - we didn’t have rum so I added some brown sugar to replicate its caramel flavour, I think it worked because we really enjoyed it (not having visited the Caribbean we don’t have a yardstick) and we cooked it in the oven for fear of upsetting the neighbours with the smoke off the grill. Even with the changes it was great, and since we only needed half the marinade, we have it stashed in the freezer for a chicken dinner sometime soon.

  • debkellie on December 26, 2018

    Used the marinade as a glaze for this year's baked ham, and served the relish alongside: great combo.

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