Method

• 1.
  For the marinade, combine all ingredients. Rub over the pork. Set aside to marinate for at least 30 minutes or overnight.

• 2.
  Preheat oven to 180°C.
• 3.
  For the pickle, in a small saucepan combine ¼ cup (60ml) water with chilli, vinegar and 1 tsp salt. Bring to a simmer. Place cukes in a bowl then pour over hot liquid. Set aside to pickle.
• 4.
  Heat oil in a large frypan over mediumhigh heat. Drain pork from marinade, then place in frypan and cook for 5-6 minutes, turning until charred. Transfer to a baking tray and roast 10 minutes or until cooked.
• 5.
  Place reserved marinade in a small saucepan with ¼ cup (60ml) water and bring to a simmer. Cook for 4-5 minutes. Remove pork from the oven and rest, lightly covered in foil, for 5 minutes. Slice then pour over the cooked marinade.
• 6.
  Serve with pickles.