Kenyan-style Sunga Pork

Ingredients

In this Kenyan adaptation of Sunga Pork, we incorporate Kenyan spices and flavors to give the dish a unique twist. The original Korean recipe is known for its soy sauce-based marinade, while our Kenyan-style version features a blend of ginger, garlic, cayenne pepper, and paprika to infuse the pork with a smoky and spicy taste. Additionally, we serve the pork with a tangy tomato and onion relish, which adds a refreshing element to the dish. We alse have the original recipe for Sunga Pork, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 large tomato, diced 1 large tomato, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, tomato paste, ginger paste, garlic paste, cayenne pepper, paprika, salt, black pepper, and lemon juice to make the marinade.
2. 2.
   Add the thinly sliced pork loin to the marinade and mix well to ensure the pork is evenly coated. Allow it to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork from the marinade and grill for about 4-5 minutes on each side, or until cooked through and slightly charred.
5. 5.
   While the pork is grilling, prepare the tomato and onion relish. In a separate bowl, combine the diced tomato and finely chopped red onion.
6. 6.
   Serve the grilled pork hot, garnished with fresh cilantro, and accompanied by the tangy tomato and onion relish.

Treat your ingredients with care...

• Pork loin — For best results, choose lean pork loin cuts with minimal fat for a healthier dish.
• Ginger paste — If you don't have ginger paste, you can grate fresh ginger and use it instead.
• Garlic paste — If you don't have garlic paste, finely mince fresh garlic cloves and use them instead.
• Tomato paste — Look for a good quality tomato paste that is rich in flavor to enhance the marinade.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the marinade.
• If you prefer a milder flavor, reduce the amount of cayenne pepper in the marinade.
• Serve the Kenyan-style Sunga Pork with a side of steamed rice or chapati for a complete meal.
• Experiment with different cuts of pork, such as pork chops or pork tenderloin, for variation in texture.
• If you don't have access to a grill, you can also cook the marinated pork in a hot skillet or grill pan.

Serving advice

Serve the Kenyan-style Sunga Pork hot, garnished with fresh cilantro, and accompanied by the tangy tomato and onion relish. It pairs well with steamed rice or chapati.

Presentation advice

Arrange the grilled pork slices on a platter, garnish with fresh cilantro, and place a bowl of the tomato and onion relish on the side. This colorful and vibrant presentation will make the dish even more appetizing.