Grilled Pork, Yam Sauce & Fermented Chilli Recipe

Marinate the Pork

In a bowl, combine the olive oil, minced garlic, salt, black pepper, and chopped thyme. Add the pork loin and coat it well in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Grill the Pork

Preheat the grill to medium-high heat. Remove the pork from the marinade and place it on the grill. Grill for about 6-7 minutes on each side or until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5 minutes before slicing.

Cook the Yams

In a pot, add the diced yams and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Blend the Sauce

Add the coconut milk, lime juice, salt, and chili powder to the cooked yams. Use an immersion blender to puree the mixture until smooth. If too thick, add a little water to reach desired consistency.

Prepare the Chilies

In a blender, combine fresh red chilies, garlic, and salt. Blend until you get a paste. Transfer to a clean jar.

Ferment the Mixture

Add water to the jar until the chilies are fully submerged. Cover with a cloth and secure with a rubber band. Let it sit at room temperature for about 5-7 days until it ferments to your desired taste, stirring daily.