Inyama y'Isugi (Rwandan Grilled Pork)

• 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)

Ingredients for 4 servings (945 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the grill to medium-high heat.

   Grill or barbecueStovetop
2. 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. 3

   Rub the spice paste all over the pork loin or pork chops, ensuring they are well coated.

4. 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.

   Grill or barbecue
5. 5

   While grilling, baste the pork with any remaining spice paste using a basting brush to enhance the flavor and keep it moist.

   Grill or barbecue
6. 6

   Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.

   Grill or barbecue
7. 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.

   Grill or barbecue