Jamaican Jerk Pork

700 g pork fillet

2 cups roughly chopped spring onions

½ cup roughly chopped onion

2 tbsp white vinegar

1 tbsp soy sauce

1 tbsp vegetable oil

2 tsp salt

2 tsp fresh thyme

2 tsp brown sugar

2 tsp chopped ginger

1 tsp ground allspice

¼ tsp ground nutmeg

¼ tsp black pepper

1 pinch ground cinnamon

2 cloves crushed garlic

2 seeded & chopped chili peppers

Place all ingredients (apart from pork) in to a blender or food processor, and process until smooth.
Butterfly the pork by slicing lengthwise, cutting to, but not through the other side. Open halves, laying each side flat.
Combine pork and marinade in a dish or large ziplock plastic bag.
Cover or seal and marinate in refrigerator 3 to 24 hours.
Remove pork from bag and grill or BBQ until cooked.

Note: Depending on how spicy you like your meat, you can use 1-4 Scotch Bonnet or Habanero chili peppers.

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