Jamaican Jerked Pork And Chicken

Name: Jamaican Jerked Pork And Chicken
Total time: 1 h 25 min
Yield: Six to eight servings
Cuisine: caribbean
Ingredients: 1 6 1/2-pound pork shoulder, or 6 1-inch-thick loin pork chops; 3 chicken breasts, split, with skin on; 6 chicken legs; 2 ounces whole allspice berries; 1/4 teaspoon fresh grated nutmeg; 1/2 teaspoon ground cinnamon; 8 scallions (white part and 1 inch of green each), chopped; 1 large garlic clove, chopped; 1 teaspoon fresh serrano or other hot pepper, seeded and chopped; 3 tablespoons red-wine vinegar; 1/4 cup peanut or vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 bay leaves, crumbled; Pickapeppa sauce (see note)

By Michele Evans

Total Time: 1 hour 25 minutes, plus overnight refrigeration
Rating: 4(23)
Comments: Read comments

Featured in: FOOD; ISLAND HOPPING

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Ingredients

Yield:Six to eight servings

16½-pound pork shoulder, or 6 1-inch-thick loin pork chops
3chicken breasts, split, with skin on
6chicken legs
2ounces whole allspice berries
¼teaspoon fresh grated nutmeg
½teaspoon ground cinnamon
8scallions (white part and 1 inch of green each), chopped
1large garlic clove, chopped
1teaspoon fresh serrano or other hot pepper, seeded and chopped
3tablespoons red-wine vinegar
¼cup peanut or vegetable oil
½teaspoon salt
¼teaspoon freshly ground pepper
2bay leaves, crumbled
Pickapeppa sauce (see note)

Ingredient Substitution Guide

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Preparation

Step 1
Cut away the rind and most of the fat from the pork. Remove all the meat from the bones and cut it into pieces about one-and-a-half-inches thick and three or four inches long.
Step 2
Put the pork pieces and the chicken in a large bowl, cover and refrigerate until needed.
Step 3
To prepare the seasoning, heat the allspice berries over medium heat in a small heavy saucepan for three or four minutes, stirring often until heated through.
Step 4
Two tablespoons at a time, crush the berries in a mortar and pestle until all are cracked.
Step 5
In a medium-size bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper and one tablespoon of the vinegar. Crush into a pasty mixture.
Step 6
Add the rest of the vinegar, oil, salt, pepper and bay leaves. Mix well.
Step 7
Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly. Cover and refrigerate for two hours or overnight.
Step 8
Cook the jerked pork and chicken on the grill over hot coals or on a gas-heated barbecue as far away from the heat source as possible, at least six inches. Cover with the lid. Turn the meat every 10 minutes for about one hour, until done. If desired, halfway through the cooking time, toss one teaspoon of whole allspice berries into the fire.
Step 9
Cut the cooked pork into one-third-inch slices and serve with the chicken. Accompany with Pickapeppa sauce.

Tip

Jerked pork and chicken can be cooked in a preheated 350-degree oven on a rack in a roasting pan for about one hour, or until done. Turn meat once halfway through the cooking time. However, the jerked meat will not have a grilled flavor.