Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 kilogram of skin-on pork belly into approximately 3-4 centimeter cubes.

2. 2

   In a large heavy-bottomed pot, melt 4 tablespoons of niter kibbeh over medium heat.

3. 3

   Add 600 grams of finely chopped yellow onions and sauté them for 20-30 minutes until deeply caramelized and reduced, stirring frequently.

4. 4

   Stir in 6 minced garlic cloves and 1.5 inches of grated fresh ginger, cooking for 2 minutes until fragrant.

5. 5

   Add 3 tablespoons of Berbere spice blend and continue to cook for 1-2 minutes, stirring constantly to bloom the spices.

6. 6

   Introduce the cubed pork belly into the pot, pour in 2 cups of hot water, and bring the mixture to a gentle simmer.

7. 7

   Cover the pot and allow the Yebegadana Key Wot to simmer for 1.5 to 2 hours, or until the pork belly is exceptionally tender, stirring occasionally and adding small amounts of water if necessary to maintain consistency.

8. 8

   Season the stew with 1 teaspoon of salt and simmer uncovered for a final 10 minutes to allow the sauce to thicken slightly before serving.