Serves: 4-5
Ingredients
- 4lbs (2 kg) pork chops or any other cut
- 2 oz (50g) pimento berries
- 6 stalks escallion, chopped
- 2-3 hot peppers, chopped, with or without seeds
- 4 fresh cinnamon leaves, chopped (or bay if cinnamon is not available)
- Salt
- Black pepper
Wash and dry the pork. Heat the pimento berries in a small frying pan, stirring them for 5 minutes, then put them in a mortar and pound them until they are powdery. Add the escallion, hot peppers, cinnamon or bay leaves, salt and peppers. Pound these together until you have a thick paste. Rub the paste all over the pork and leave it for at least 2 hours or overnight in the refrigerator.
When you are ready to cook, place the seasoned meat on the grill of a barbecue or coalpot. 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 pimento berries. This will give the meat the required aroma. Turn the meat over when one side is done. The pork should be ready in an hour.
Tags: jamaican jerk pork, jerk pork chops, jerk pork recipe
admin in Jamaican Recipes |
on Saturday, March 29th, 2008 at 11:54 am.
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