* 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 1/2d hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping board ndchp, wih a cleaver, into 1-inch 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'........