Entree: Rwanda – Akabenz (Rwandan seasoned fried and braised pork belly)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
55 min
Total
1 hr 10 min
Ingredients
- 1.5 lb (680 g) pork belly, skin on, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil, plus more for frying if needed
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 ml) grated fresh ginger (about 0.4 oz / 12 g)
- 2 tbsp (30 ml) cider vinegar
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 tbsp (15 ml) soy sauce or Maggi seasoning
- 1/2 cup (120 ml) water or light beer
- 2 bay leaves (approx. 1 g)
- 2 sprigs fresh thyme (approx. 2 g) or 1 tsp (1 g) dried thyme
- 1 tbsp (12 g) brown sugar, optional
- 2 tbsp (30 ml) chopped green onion for garnish (about 8 g)
Instructions
1. Place the pork belly cubes in a pot with the cider vinegar, bay leaves, thyme, 1 tsp (5 g) salt, and enough water to just cover. Bring to a simmer and cook gently until the pork is tender when pierced with a fork, about 35–45 minutes. Drain and reserve 1/4 cup (60 ml) cooking liquid.
2. Pat the pork pieces dry with paper towels. This helps achieve crisping when frying.
3. Heat the vegetable oil in a heavy skillet or cast-iron pan over medium-high heat. Fry the pork in batches, without overcrowding, until well browned and crisp on all sides, 6–10 minutes per batch. Transfer browned pork to a plate and set aside.
4. Discard excess fat from the pan, leaving about 1 tbsp (15 ml). Reduce heat to medium, add the sliced onion and sauté until soft and beginning to caramelize, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1–2 minutes more.
5. Stir in the soy sauce (or Maggi), brown sugar (if using), reserved cooking liquid and 1/2 cup (120 ml) water or beer. Bring to a simmer, then return the crisped pork to the pan and toss to coat. Simmer 5–8 minutes until the sauce reduces and glazes the pork.
6. Adjust seasoning with salt and pepper to taste. Remove bay leaves and thyme stems. Garnish with chopped green onion and serve hot as a main course.
