Jerk chicken or pork Recipe - RecipeShip.com

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Jerk chicken or pork

Artist:

_

Categories:

Chicken, Pork, Poultry

Yield:

6

Rating:

0

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Ingredients:

6		Loin pork chops
3		Chicken breast, split
6		Chicken leg, 2 oz
		Allspice berries, whole
1/4	tsp	Nutmeg, grated
1/2	tsp	Cinnamon, ground
8		Scallions, chopped
1	large	Garlic clove, chopped
1	tsp	Hot pepper, chopped
3	tbsp	Red-wine vinegar
1/4	cup	Peanut oil
1/2	tsp	Salt
1/4	tsp	Pepper
2		Bay leaves, crumbled
		Pickapeppa sauce (see note)

Procedures:

1	Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-? thick and 3" to 4" long.
2	Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
3	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.
4	In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
5	Add rest of vinegar, oil, salt, pepper and bay leaves.
6	Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.
7	Cover and refrig- erate 2 hours or overnight.
8	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.
9	If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire.
10	Cut cooked pork into 1/3" slices and serve with chicken.
11	Accompany with pickapeppa sauce.
12	Serves 6 to (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.
13	(pickapeppa sauce is a bottled jamaican condiment available in better supermarkets and gourmet stores).
14	Note: jerked meat is one of the caribbean"s most famous spicy dishes.
15	There are a 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.