Grilled jerk pork

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 2 chili peppers up to 6 Scotch Bonnet peppers, possibly pitted
• 2 bunch spring onions, cleaned and cut into 2.5 cm pieces
• ½ m.-sized onion(s), cut into 2.5 cm pieces
• 2 ½ cm fresh ginger, sliced
• 3 cloves garlic, peeled
• 2 tsp thyme, dried
• 2 ½ tsp allspice, ground
• ½ tsp pepper, freshly ground
• ½ tsp nutmeg, freshly ground
• ¼ tsp cinnamon
• 60 ml white vinegar
• 3 tbsp soy sauce, light
• 3 tbsp coarse sea salt
• 1 tbsp brown sugar
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes

a Jamaican specialty

Using a sharp knife, cut 0.5 cm holes all over the fillet. Place the meat in a baking dish. Process the remaining ingredients in a food processor or blender until a paste forms. Spread the paste onto the meat with a spatula and fill the holes. Cover the meat and refrigerate for 4 hours or overnight. Remove the meat from the baking dish and pat dry with a paper towel. Prepare the grill for direct grilling. First, smoke the meat. Since we don’t have a kettle grill or smoker, we had to improvise a bit. We lit a layer of charcoal in the chimney starter, then placed finely chopped, medium-sized beech branches soaked in water, then more charcoal on top, so that the branches couldn’t get any oxygen. Then more branches, and then charcoal on top. We let the whole thing simmer until aromatic beechwood smoke rose. This is how we smoked the meat until the wood started to burn. Then place the meat on the hot grill and grill the fillet for about 8-10 minutes until it’s nicely browned on all sides but still juicy on the inside. Let the meat rest for another 5 minutes, then slice it thinly.