Pork-on-Fire

» Posted on Apr 30, 2004 in African Recipes | 0 comments

Pork-on-Fire

While on the subject of pork

Here is a very tasty recipe to make a change for all you health conscious cooks out there. Pork is one of the leanest meats you can eat, equaling that of Chicken, as long as you can stay away from the surrounding fat.

The pigs’ wrongly attributed reputation of being “dirty” has perhaps caused it to be less popular as a food source.

But in any case, when have you last heard anyone referred to as a ‘dirty chicken’, or a “fat turkey”?

If you can overcome the clichés, you’ll enjoy this very different dish from Kenya.

Ingredients for 4 to 6 generous portions:

  • 6 pork filets, all ‘string’ removed
  • For the marinade:
  • 2 onions, 4 red (hot) chili peppers
  • 1 fresh ginger root, 4 cloves garlic
  • a few fresh peppercorns all crushed
  • 1 pint clear pineapple juice
  • ¼ cup of soy sauce
  • ¼ cup of olive oil
  • some 3 bay leaves and a sprig of fresh thyme
  • a little salt and pepper
  1. Rub the pork filets with the crushed ingredients first and marinate in a covered glass or china dish in the fridge overnight.
  2. Barbeque the pork filets slowly, brushing with olive oil until browned and done.
    (Alternatively you can brown the pork under the grill or roast in the oven, but be careful not to overcook the meat).
  3. Remove from heat and set aside, wrapped in foil to keep warm.
  4. Fry some pineapple pieces in butter and add some of the remaining marinade to make a sauce.
  5. Now slice the filets into large chunks, arrange on a bed of rice or couscous and top with your sauce.

This dish is hot! For a more sensitive palate, reduce the red Chilies…

Or, alternatively, make sure you have some nice cold beer at the table.

Bon appetite

Mount Kenya Wildlife Conservancy