Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly by cutting 1.5 pounds into 1-inch thick strips or cubes and patting them dry with paper towels.

2. 2

   In a large bowl, combine 3 tablespoons of berbere spice blend, 2 tablespoons of melted Niter Kibbeh, 4 minced garlic cloves, 1 inch of grated fresh ginger, 0.5 finely minced red onion, 2 tablespoons of lime juice, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper.

3. 3

   Add the prepared pork belly strips to the spice mixture and toss thoroughly to ensure all pieces are evenly coated, then cover the bowl and refrigerate for at least 2 hours or overnight.

4. 4

   Prepare a charcoal grill for medium-high heat, ensuring the coals are glowing with a light layer of ash.

5. 5

   Grill the marinated pork belly strips directly over the coals for 4 to 6 minutes per side, or until deeply browned and cooked through with a crispy exterior.

6. 6

   Remove the grilled pork belly from the heat, rest for 5 minutes, then garnish with 0.25 cup of fresh chopped cilantro before serving hot with 4 pieces of injera if desired.