Ivorian braised pork

Ivorian braised pork is a traditional dish from southern Ivory Coast. Maquis (local eateries) serve it with attiéké (cassava couscous) or plantains. The meat cooks slowly over an open fire, developing a characteristic smoky flavor, but it's perfectly possible to cook it at home, on a barbecue or in a pan; the result and taste will be slightly different, though. Simple spices enhance the pork without overpowering it. Ginger, garlic, and chili pepper provide a much-appreciated flavor. Lemon adds a fresh note at the end of cooking. The pork remains very tender thanks to the marinade. You'll love this dish if you enjoy fragrant grilled meats. And the best part? It's naturally gluten-free.

Preparation time: 20 minutes

Cooking time 30 minutes

Rest time: 2 hours

Total time 2 hours 50 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: naturally gluten-free

Ingredients

1 kg of pork loin or belly cut into large pieces
3 cloves of garlic
1 piece of ginger (3 cm)
1 small chili pepper (or 1/2 tsp chili powder)
1 onion
1 tsp of pepper
1 tsp paprika
1 teaspoon of salt
1 Lemon juice
2 tablespoons of oil

Preparation

1
Crush the garlic, ginger, chili pepper and onion.
2
Add the salt, pepper, paprika, oil and lemon juice. Mix.
3
Coat the pieces of pork well with this marinade.
4
Let it rest for at least 2 hours in a cool place, longer if possible.
5
Heat up a barbecue or grill pan.
6
Sear the pork over high heat to get a nice crust.
7
Continue cooking over medium heat to keep the meat tender.
8
Water regularly with the remaining marinade.
9
Check if it's cooked: the pork should be golden brown and juicy.
10
Serve with attiéké (cassava semolina) or plantains.

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