Smoked Pork in Kinshasa (Ngulu) || Congolese Street Food

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

smoking wood

🥗Healthier: herbs

💰Cheaper: wood chips

Herbs can add flavor without the need for expensive wood.

Marinate pork with salt, garlic, onion, and spices for several hours or overnight.

Prepare the smoker by heating it to a steady temperature of around 225°F (107°C).

Add smoking wood to the smoker to create smoke.

Place the marinated pork in the smoker, ensuring good airflow.

Smoke the pork for 4-6 hours, or until it reaches an internal temperature of 145°F (63°C).

Remove the pork from the smoker and let it rest for 15-20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary