Preheat oven to 200C. Preheat pressure cooker to browning setting.
For the Sticky Pork, add oil, pork, onions, dates and cinnamon to the preheated pressure cooker and cook for 3-4 minutes to brown. Deglaze with rum, add apple, 2 cups water and salt and pepper. Cook on high pressure for 40 minutes. Once ready, remove pork and set aside to rest. Reserve cooking juices.
Meanwhile, for the Date and Onion Sauce, take 2 cups of the reserved cooking liquid and place into a frypan over medium heat. Reduce by 2/3 and set aside. Place oil into a separate frypan over medium heat, add onions and dates and cook until soft. Add sugar, vinegar and 1 cup water and reduce to a sticky glaze. Whisk sticky glaze into the reserved reduced cooking liquid and simmer for 1 minute. Remove from heat and transfer to a serving jug.
For the Roasted Pork, season pork and place, skin side up, in small roasting dish. Add rum and 1 cup water to the roasting dish. Place into the oven and roast until golden and crispy on top, about 30 minutes. Remove from oven and set aside to rest.
For the Apple Skins, place apple skins onto a baking tray lined with baking paper. Season with cinnamon and sugar and bake until crisp, about 8-10 minutes. Remove from oven and set aside.
For the Apple Pickle, combine ingredients in a bowl and set aside to pickle.
For the Corn Puree, remove kernels with a knife and set aside 2 tablespoons of kernels to fry as garnish. Place remaining kernels in a saucepan with onion, vinegar, and condensed milk. Bring to the boil then reduce heat and cook until softened, about 3 minutes. Strain and place in a blender with butter and puree until smooth. Season to taste then pass through a fine sieve and place into a serving jug. Cover jug with cling film. Insert the hose of a smoking gun then light smoking chips and allow the bowl to fill with smoke. Remove smoking gun hose and seal jug tightly. Set aside to smoke for 5 minutes. Repeat this process once again, then uncover and set aside.
For the Crispy Corn, heat oil in a small saucepan to 190C. Fry reserved corn kernels for 1 minute, then remove from oil. Season and set aside on paper towel.
To serve, spread some Corn Puree onto serving plates. Add Sticky Pork and Roasted Pork. Top with Apple Pickle, Apple Skin and Crispy Corn. Serve Date and Onion Sauce on the side.