Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrig- erate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to

(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.

(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

are a few tendencies which give Jamaican food its characteristic flavor, but one of the main things is the preponderance of the allspice berry among the spices used as a paste-type marinade.