Inyama y'Isugi (Rwandan Grilled Pork)
Inyama y'isugi is Rwandan grilled pork, rubbed with a dry-spice paste and cooked over a hot fire until smoky at the edges and juicy inside. The rub is simple: garlic, ginger, paprika, cumin, coriander and cayenne, with the cayenne easy to raise or lower to suit your table. Brushing leftover paste on while the meat grills builds a deeper crust. Slice it thin and finish with lemon for a bright, sharp contrast.
Instructions
Heat the grill to medium-high. While it warms, stir the vegetable oil, garlic, ginger, paprika, cayenne, cumin, coriander, salt and black pepper together in a small bowl until you have a thick, even paste.
Rub the paste over every surface of the pork loin or chops so the meat is fully coated. For a deeper flavor, leave the coated pork to marinate for at least 2 hours, or overnight in the refrigerator.
Lay the pork on the hot grill and cook for about 4 to 5 minutes per side. It is ready for medium doneness when the center reaches 145°F (63°C).
While it cooks, brush the pork with any paste left in the bowl to keep the surface moist and well seasoned.
Move the pork to a board and let it rest for a few minutes so the juices settle. Slice it into thin strips and serve hot, with a squeeze of fresh lemon juice over the top if you like.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
