This fiery, spicy-hot Jamaican-style jerk pork is for Pepperheads—and definitely not for the those who can't handle the lesser heat of a jalapeño chiles, let alone a Scotch bonnet.
1 pound pork loin
1 cup chopped green onions
1/2 onion, minced
2 tablespoons chopped fresh thyme leaves
2 tablespoons vegetable oil
18 black peppercorns, ground
5 allspice seeds, ground
1/2 to 1 scotch bonnet pepper*, finely minced
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
- Slice pork into 4 x 1-inch strips; set aside.
- Blend green onions, onion, thyme, oil, pepper, allspice, hot chile pepper, Worcestershire sauce and salt in a food processor or blender.
- Wearing rubber gloves, rub mixture well into the pork and allow to marinate, refrigerated, 1 to 3 hours.
- Broil or grill at medium temperature, basting with meat juices. Grill over charcoal with an aromatic wood such as mesquite or allspice, if desired. Serve hot.
Makes 6 servings.
*Also called a habanero chile pepper. If a milder heat is preferred (but still has some kick) use jalapeño chile pepper, instead. Wear rubber gloves when handling hot chile peppers to prevent a chemical burn that can literally last for hours. And do not rub your eyes!