Jamaica - Jerk Pork

Jerk Pork.
Pound 2 ozs. of freshly roasted pimento berries in mortar. Add 6 stalks of escallion,
4 cinnamon leaves, 2-3 hot peppers, all chopped.
Pound all these ingredients to a paste, combining
1 teaspoon of grated nutmeg, salt and pepper to taste.
Spread the paste over 4lbs. of port chops or loin,
rub in the seasonings and leave to marinate for 1/2 hour.
Barbecue the meat over a slow charcoal fire
preferably made from green pimento wood.

Thank you Michael for the postcard!