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Pork parched

Category:	parched pork
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	21 fresh chopped shallots 9 garlic cloves 12 branches fresh thyme 30 thick pork chops salt 15 bay leaves chillies 300 g allspice fruits 9 cl Scotch chopped pepper For the sauce: 9 cups water 9 EL corn-starch 9 tablespoons grated ginger

Preparation:

Once upon a time, this dish was made with pork, however, in the meantime, you can use chicken, beef or mutton, as well as shrimp and fish.

To prepare the paste, put the Pimento berries in a pot and heat by moderate temperature, then break it into pieces and grind it with a mortar. Add all the ingredients except the meat. Mix it well and make a paste.

Now wash the chops and pat dry with a paper towel. Coat the meat with the paste and put it at least for 1 hour into the fridge. However, it would be better to prepare this dish the night before and let it rest overnight.

Preheat the grill to medium heat, then push the hot coals to the side and put the meat in the middle. Cook the chops as long until they are no longer pink inside. This will take about 1 - 1 ½ hours. Don’t forget to turn it over now and then, so it will cook evenly.

To add flavour sprinkle additional Pimento berries and bay leaves over the meat.

Tip: You can prepare chicken and sausage the same way. The cooking time for chicken is about 45 minutes, for the sausages only 30 minutes. Add grated ginger to the marinade, and fill with 9 cups of water. Bring it all to the boil and thicken with cornstarch. Then serve with the meat.