Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 75 grams coarse salt, 50 grams brown sugar, 10 grams berbere spice blend, 5 grams ground ginger, and 2.5 grams garlic powder in a bowl, then thoroughly rub this cure mixture all over the 1.5 kg pork belly.

2. 2

   Place the cured pork belly in a non-reactive dish, cover it, and refrigerate for 3 days, flipping it once daily to ensure even curing.

3. 3

   After curing, rinse the pork belly under cold water to remove excess cure and pat it completely dry with paper towels, then cut it into large, manageable pieces.

4. 4

   Heat 30 ml niter kibbeh in a large, heavy-bottomed pot or Dutch oven over medium-high heat and sear the cured pork belly pieces on all sides until deeply browned, then remove them and set aside.

5. 5

   Add 250 grams finely chopped red onion to the same pot and sauté for 5-7 minutes until softened, then stir in 5 grams berbere spice blend, 2.5 grams garlic powder, and 400 grams chopped tomatoes, cooking for another 5 minutes until aromatic.

6. 6

   Return the seared pork belly to the pot, pour in 250 ml strong Ethiopian coffee and 250 ml vegetable broth, bring the liquid to a simmer, then reduce heat to low, cover, and braise for 2.5 to 3 hours until the pork belly is fork-tender.

7. 7

   Taste the sauce and adjust seasoning if necessary, then serve the Qedemawi Tikul Siga hot, garnished with fresh cilantro, traditionally alongside injera.