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Jerked meat is one of the Caribbean's most famous spicy dishes. There are few tendencies which give Jamaican food its characteristic flavor, but one of the main things is the preponderance of the allspice berry among the spices used as a paste-type marinade Serves; 8 people
- 6 pork loin chops
- 3 chicken breast halves
- 6 (2 ounce) chicken legs
- allspice berry
- 1⁄4 teaspoon fresh grated nutmeg
- 1⁄2 teaspoon ground cinnamon
- 8 scallions, chopped
- 1 garlic clove, chopped
- 1 teaspoon hot pepper, chopped
- 3 tablespoons red wine vinegar
- 1⁄4 cup peanut oil or 1⁄4 cup vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon 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.
- Accompany with Pickapeppa sauce.