Slice pork into 4 equal pieces.Place in a resealable plastic bag and pound with the flat side of a meat mallet to 1/4" thickness.Season with salt and pepper.
Combine cornstarch,salt and cayenne in a shallow dish. Put coconut milk into shallow bowl. Mix coconut and panko in another shallow dish. Dredge cutlets in coconut mixture,then dip in cocnut milk and dredge in crumb mixture. Place on a baking sheet lined with a rack.
Heat oil in a large saute pan over medium-high. Fry cutlets until browned,about 2 mins a side,then drain on a paper towel lined platter. Divide rice between serving plates,top each with 2 cutlets and spoon black beans on top(recipe to follow)