Main
Akabenz (Rwandan spiced fried pork)
- Preparation time
- 1 h 55
- Servings
- 4 servings
Ingredients
- Pork — to buy800 g
- Garlic — to buy4 cloves
- Ginger — to buy1 piece
- Lime — to buy1
- Chili pepper — to buy1
- Neutral oil — to buyfor frying
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
Preparation
Cut the pork, skin on, into large 4-5 cm cubes — the skin is essential, it's what turns crispy.
Pound or blend the garlic, peeled ginger, and chili with the lime juice into a fragrant paste.
Coat the pork cubes with this paste, season with salt and pepper, and let marinate for at least 1 hour in the fridge.
Place the pork cubes in a large pan or pot with no added fat, over medium heat, and cook covered for 20 minutes: the pork will render its own fat.
Uncover and continue cooking for 20 to 25 minutes over high heat, stirring regularly, until the pork crisps up in its own fat and the skin turns golden and crackling.
Drain off excess fat on paper towel if needed.
Serve piping hot and crispy, traditionally alongside fried plantains or grilled vegetable skewers.