Grill
Kikalayi (Ugandan Fried Pork)
About
A beloved Kampala street and bar food of central Uganda, named after the wide frying pan (kikalayi) in which pork belly is fried crisp in its own rendered fat and served with kachumbari.
Equipment
- Large heavy frying pan or wok
- Knife
- Bowl
- Wooden spoon or slotted spoon
Ingredients
Pork belly, with skin and fat1 kg
Garlic cloves, crushed4
Fresh ginger, grated1 tbsp
Black pepper1 tsp
Salt1.5 tsp
Onion1
Tomato2
Fresh chilli (optional)1
Lemon or lime1
Report or suggest a fix
Found a wrong ingredient, an unclear step, or something we missed? Tell us — a real person reads every note.