JERKED PORK CHOPS
   
41b  (2 kg) pork chops or any other cut 
4 fresh cinnamon  leaves, chopped  (Or bay leaf  if cinnamon is not available)
2 oz (50g)  pimento berries 6 stalks scallion, chopped  Salt
2-3 hot peppers,  chopped, with or without seeds  Black pepper
   
Wash and dry the pork. Heat the pimento berries in a small pan, stirring them for 5 minutes, 
then put them in a mortar and pound them until they are powdery. Add the scallion, 
hot peppers, cinnamon or bay leaves salt and pepper. Pound these together 
until you have a thick paste.
Rub the paste all over the pork and leave it for at least 1 hour or overnight in the refrigerator.

When you are  ready to cook, place the seasoned meat on the grill of a barbecue or coal 
pot. Lift the grill to the highest notch on the barbecue and gently cook the meat 
over charcoal made from burning green pimento wood. 
Alternatively use normal charcoal and from time to time throw in some green pimento leaves or sticks. 
This will give the meat the required aroma. (If trying this recipe abroad, try throwing pimento berries on to the charcoal or use aromatic herbs. 
Bay should be the closest to pimento.) Turn the meat over when one side is done. 
The pork should be ready in an hour. Serves 4-5.

Submitted by  Carmen Sinclair

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