The CranWATA Boston Jerk Festival in Portland takes place this Easter Sunday with a promise of authentic Jamaican jerk dishes. Attendees need not worry about quelling the fiery taste of the spicy foods, as the title sponsor will be refreshing patrons with their cranberry-flavoured water. Here's a teaser of what patrons will be in for on Sunday.

Jerk Pork

Ingredients:

3/4 cup water

1/3 cup lemon juice

1/3 cup chopped onion

1 tablespoon packed brown sugar

1 tablespoon canola oil

3/4 teaspoon salt

3/4 teaspoon ground allspice

6 lean pork chops, 1/2 inch thick

3/4 teaspoon ground cinnamon

3/4 teaspoon ground black pepper

1/2 teaspoon dried thyme, crushed

1/4 teaspoon cayenne pepper, or to taste

Method:

1. Combine water, lemon juice, onion, brown sugar, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.

2. Place pork in shallow glass dish. Pour remaining marinade over the meat. Cover and refrigerate for at least 12 hours, but no longer than 24 hours.

3. Preheat grill to medium heat. Place grate 4 - 5 inches above heat source.

4. Oil the grill grate. Arrange pork on grate, and discard marinade. Cover grill and cook chops for 10 minutes, turning once or to desired doneness.