Entree: Madagascar – Southern Culinary Region – Kitoza (Salt-cured and grilled or pan-fried strips of pork or beef, seasoned and lightly sweetened)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch (1 cm) thick strips
- 2 tsp (10 g) coarse salt
- 1 tbsp (12 g) brown sugar
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil for cooking
- 1 small onion, thinly sliced, about 3 oz (85 g)
- Steamed white rice or boiled cassava, for serving

Show original ingredient measurements

- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch (1 cm) thick strips
- 2 tsp (10 g) coarse salt
- 1 tbsp (12 g) brown sugar
- 2 cloves (6 g) garlic, minced
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil for cooking
- 1 small onion, thinly sliced, about 3 oz (85 g)
- Steamed white rice or boiled cassava, for serving

Instructions

1. Combine salt, brown sugar, garlic, black pepper, soy sauce, and lime juice in a bowl; add pork strips and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight to cure and flavor the meat. Remove from refrigerator 20 minutes before cooking and pat strips dry with paper towels.
2. Heat vegetable oil in a large skillet or on a grill over medium-high heat. Cook pork strips in batches, 3–5 minutes per side, until deeply browned and edges are caramelized and slightly crisp. Briefly rest, then slice across the grain if desired and serve hot with steamed rice or boiled cassava.