* 2 kg Pork chops
* 50 g Allspice berries
* 6 Escallions, fat spring onions or small Leeks, chopped
* 2-3 Scotch bonnet chillies, chopped
* 4 fresh Cinnamon leaves (use Bay leaves if not available)
* Salt and Black pepper
* Allspice berries and Bay leaves to throw on coals

===Method===
* Wash and dry the Pork.
* Heat the Allspice berries in a small Frying pan, stirring them for 5 minutes.
* Crush them in a grinder or a mortar.
* Add the Escallions, or Spring onions or Leeks, the Chillies, the Cinnamon or Bay leaves, Salt and Pepper and grind until you have a thick paste.
* Rub the paste all over the Pork and leave for at least 1 hour or preferably overnight in the Fridge.
* Place the Meat on the barbecue Grill, which if possible should be on the highest notch as the Meat needs to cook slowly.
* Throw Allspice berries and Bay leaves over the coals.
* Turn the chops half way through the cooking time, the total of which should be 1 hour.

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