The day before : soak the black beans in water overnight. (You can of course use tinned black beans if short of time. Place the pork in a non-metallic dish and coat with the golden syrup, olive oil, seasoning, paprika, cumin and chilli. Marinate in the fridge.
Place the pork in a non-metallic dish and coat with the golden syrup, olive oil, seasoning, paprika, cumin and chilli.
Drain and rinse the black beans and place into a saucepan covered with water. Bring to the boil and simmer for approx 40 minutes or until tender. Drain and place in a bowl.
To the bowl add the banana and red onions. Salt generously and season with pepper. Squeeze over the lime juice, cover and set aside to serve later.
Heat a fry pan with some oil. Remove the pork from the marinade and reserve. Sear the pork on all sides getting a nice deep colour. Cover with foil and place into a 180 C / Gas 4 oven for 30 minutes.
Remove pork from the oven and remove foil. Pour over 1/2 the reserved juices and place back in the oven for another 10 minutes.
Meanwhile make the fritters: In a bowl combine the sifted flour and mix well with a beaten egg. Add the corn, spring onions, seasoning, nutmeg and cayenne. Season generously with the salt and a little pepper.
Into hot oil add heaped tablespoons of the mixture and shallow fry for 3-4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper. Repeat as necessary.
Remove pork from the oven and slice each half into 5 rounds. Plate up with the fritters and salsa. The reserved marinade can be heated and poured over the pork.