6
Ingredients
- 1.5 kg pork (shoulder or neck), in pieces
- 2 onions, one grated
- 4 garlic cloves
- 2 cm ginger
- 2 tbsp lemon juice
- 2 tbsp oil
- Chili, salt and pepper
Method
- 01 Make a marinade with grated onion, garlic, ginger, lemon, oil, salt, pepper and chili.
- 02 Coat the pork and marinate 2 hours in the fridge.
- 03 Pre-cook in a pot 20 to 25 minutes with a little water and the marinade.
- 04 Drain, then braise over medium coals 20 to 30 minutes, basting with reserved juices.
- 05 Serve with raw onion, pili-pili and chikwangue or plantain.
Braised pork differs from kamundele (small beef skewers) in cut, cooking time and meat. Pre-cooking before the coals varies from stall to stall.
In the same spirit
Other recipes close by territory or by gesture.
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