Recipe: Jerk Pork (using pork chops, blender or food processor, Jamaican)

JERK PORK

"Jerk is one of the most popular dishes in Jamaica, and jerk "cook shacks" dot the island like palm trees. This marinade is also delicious for chicken."

1/4 cup ground allspice
7 scallions, chopped
1/2 scotch bonnet or jalapeno pepper
2 cloves garlic
Leaves from 4 sprigs fresh thyme, or 1 tablespoon dried thyme
5 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil, as needed
5 pounds thick-cut pork loin chops

Place all the ingredients except the oil and the pork in a blender or food processor, and grind the spices to a paste, adding vegetable oil if necessary.

Rinse the pork, pat it dry and put it in a pan. Coat it with the jerk paste. Cover the pan with plastic wrap, refrigerate and marinate for at least 1 hour, or preferably, overnight.

WHEN READY TO COOK:
Make a fire in the grill and allow the coals to become partly white with ash.

If desired, place sprigs of thyme or bay leaves on the coals for added flavor. Place the marinated meat on the grill. Cook about 5 minutes, turning once. Cook until done, another 5 minutes.

Makes 8 servings
Source: The New African-American Kitchen by Angela Shelf Medearis