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TRINIDAD PORK
  • 4 lbs. pork or loins
  • 2 ozs. freshly roasted pimento berries in a mortar
  • or use pimento powder.
  • Add 6 stalk of escallion
  • 4 cinnamon leaves
  • 2 habanerros, all chopped.
  • 1 teaspoon grated nutmeg
  • salt and pepper to taste.
    1. Pound all these ingredients to paste.

    2. Spread the paste over 4 lbs. of pork or loins, rub in the seasonings and leave to marinate for 1/2 hr. Barbecue the meat over a slow charcoal fire preferably made from green pimento wood. Serve with vegetables and rice & peas.

     
     

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