Include some of the green tops when chopping the scallions. * Other fresh hot chili peppers may be used. Seed, devien and finely chop them. Combine all of the marinade ingredients in a large bowl. Place the pork in a roasting pan and coat with the marinade. Cover and refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center arraning the coals arund the pan to roide indirect heat. brush the meat with te marinade as often as possible for about 1.5d hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping board ndchp,wih a cleaver, into 3 cm pieces. Serve with Pickapeppa Sauce and grill roasted sweet potatoes or yams. Note: This marinade is enough to grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells, a dozen blue-claw crabs, or 18 Rock lobster tails. ee' a gaseous recipe for ya'........