6 Loin pork chops 1 lg Clove garlic, chopped
3 Chicken breasts, split, 1 ts Hot pepper, chopped
6 Chicken legs 2 oz 3 tb Red-wine vinegar
Whole allspice berries 1/4 c Peanut or vegetable oil
1/4 ts Fresh grated nutmeg 1/2 ts Salt
1/2 ts Ground cinnamon 1/4 ts Fresh ground pepper
8 Scallions, chopped 2 Bay leaves, crumbled
Pickapeppa sauce (see note)
Cut away rind and most fat from pork; remove all meat from bones, cut into
pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken
in a large bowl, cover and refrigerate until needed. To prepare seasoning,
heat the allspice berries over medium heat in small saucepan 3 to 4 min,
stirring often; 2 tbs at a time, crush berries in mortar and pestle. In
medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper
and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil,
salt, pepper and bay leaves. Turn mixture over pork and chicken and rub
meat with seasoning, coating evenly. Cover and refrigerate 2 hours or
overnight. Cook jerked pork and chicken on grill over hot coals or on gas
barbecue as far from heat as possible (6" or more); cover with lid; turn
meat every 10 minutes for about 1 hour, until done. If desired, halfway
through cooking time toss 1 tsp whole allspice berries into fire. Cut
cooked pork into 1/3" slices and serve with chicken. Accompany with
Pickapeppa sauce. Serves 6 to 8.
(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan
about 1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)
