Tuesday, November 1, 2005


Jerk Pork

1/4 cup allspice berries
3 tbsp olive oil
3 scallions, chopped
1-2 fresh red or green chillies, seeded and chopped
1-2 bay leaves
Salt and pepper, best if it is freshly ground
4 pieces of pork chops or boneless loin, approx. 1/2 lb each

1. Toast the allspice berries in a small pan for 3-4 minutes.
2. Combine them in a blender with the scallions, chillies, bay leaves, oil and seasoning. Work to a thick paste., adding a little olive oil or water, if necessary.
3. Rub the paste into the pork and leave it covered for at least two hours, preferably overnight, in the refrigerator.
4. Slowly grill the chops for about 40-60 minutes, turning them after half the cooking time. A charcoal fire is preferable.

Tip - to give the meat an authentic aroma, throw allspice berries on the charcoal.

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