Roasted pork made in Cameroon

About roasted porc

Cameroonian roasted pork is a true symbol of African gastronomy. Prepared with a fragrant marinade based on local spices like pèbè, garlic, and ginger, it is then slow-cooked over hot embers, which gives it a crispy skin and tender, juicy flesh. Its taste is both smoky and spicy, enhanced by accompaniments like grilled plantains or homemade hot sauce. Served hot, it alone embodies the authenticity and conviviality of outdoor meals. A delight to discover and savor!

Roasted porc recipe

1. Wash the cut meat with lemon water. Clean and coarsely chop the garlic, onion, parsley, basil, and blend everything to get a vegetable purée. Divide the purée into 2.
2. Pour the first mixture into the pot with the cleaned pork meat. Salt and pepper. Add Herbs de Provence, the bouquet garni, and mix everything well. Let it marinate for at least 4 hours or, preferably, marinate the day before and keep refrigerated.
3. In the second mixture, add salt and a little oil. Mix! This sauce will be used as a marinade during grilling.
4. Light the barbecue and lightly oil the grill. Remove the marinated pork meat from its marinade and place it on the grill. Grill the meat, basting it from time to time with the second mixture. Cook for 5 to 10 minutes on each side, constantly turning the meat pieces to prevent burning. Remove when golden and well cooked. Serve with an accompaniment of your choice.