1/2 cup chopped onion
1/2 cup chopped garlic
1/4 cup chopped ginger
2 scallions
1 Scotch Bonnet pepper, seeded
1 teaspoon pimento seeds or ground allspice
1 teaspoon chopped thyme
1/4 cup soy sauce
1/4 cup corn oil
Salt to taste
Vinegar to taste
4 pounds pork legs
In a food processor, blend the onions, garlic, ginger, scallion, chili, pimento, thyme, soy sauce, and corn oil to a smooth paste. Mix in the salt and vinegar. Rub the paste on the pork and marinate in the refrigerator for at least two hours, preferably overnight.
Barbecue the pork over an open fire, turning to avoid burning. Yields 12 servings.
