Inyama y'Isugi (Rwandan Grilled Pork)
Ingrédients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds (900 grams) pork loin or pork chops
- Fresh lemon juice, for garnish (optional)
Instructions
1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the vegetable oil, minced garlic, grated ginger, paprika, cayenne pepper, cumin, coriander, salt, and black pepper. Mix well to form a paste.
3. Rub the spice paste all over the pork loin or pork chops, ensuring they are well coated.
4. Place the marinated pork on the preheated grill and cook for about 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.
5. While grilling, baste the pork with any remaining spice paste using a basting brush to enhance the flavor and keep it moist.
6. Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.
7. Slice the grilled pork into thin strips and serve hot. If desired, drizzle fresh lemon juice over the grilled pork slices for a tangy twist.
