Chilled Melon Soup with Jerked Pork

• 1/4 cup whole allspice, crushed or grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons coriander seeds
• 1 white onion, coarsely chopped
• 3 garlic cloves, crushed
• 1/2 Scotch bonnet pepper, chopped (about 1 teaspoon), or 1 teaspoon hot sauce
• 1/4 cup white wine
• 1 teaspoon cider vinegar
• 3 to 4 pounds boneless pork loin
• 3 cups ripe tomatoes, peeled and seeded
• 2 cantaloupes, peeled, seeded and cut into 1-inch chunks
• 3 cucumbers, peeled, seeded and cut into 1-inch chunks
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 18 teaspoon chili-pepper flakes
• 1 cups buttermilk
• 2 teaspoons minced orange zest
• 2 tablespoons minced fresh mint, plus more for garnish
• 2 tablespoons minced fresh coriander leaves, plus more for garnish

1. To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste.
2. (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.)
3. Rub the pork with the paste, wearing rubber gloves, as the pepper can burn.
4. Cover loosely and refrigerate for 1 day.
5. One hour before serving, wipe off the marinade with a towel.
6. Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees.
7. Cool.
8. To make the soup, finely puree the tomatoes, melon, 2 cucumbers, salt, pepper, chili- pepper flakes and buttermilk in a blender or food processor, working in batches.
9. Transfer to a bowl and stir in the orange zest, mint and coriander.
10. Adjust the seasoning and chill.
11. Slice the remaining cucumber into i-inch half-moons and refrigerate.
12. Ladle the soup into 6 bowls.
13. Toss the diced pork with the cucumber half-moons and add to the bowl.
14. Garnish with mint and coriander leaves.

whole allspice, ground cinnamon, nutmeg, coriander seeds, white onion, garlic, scotch, white wine, cider vinegar, pork loin, tomatoes, cantaloupes, cucumbers, salt, freshly ground black pepper, chilipepper, buttermilk, orange zest, fresh mint, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/8967 (may not work)