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6 loin pork chops
3 chicken breasts, split
6 chicken legs (2 oz)
whole allspice berries
1/4 ts fresh grated nutmeg
1/2 ts ground cinnamon
8 scallions, chopped
1 lg clove garlic, chopped
1 ts hot pepper, chopped
3 T red-wine vinegar
1/4 c peanut or vegetable oil
1/2 ts salt
1/4 ts fresh ground pepper
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 refrig- erate 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.
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Jamaican Jerked Chicken