Grilled Roast Pork with a Hot Pepper Sauce...

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Roast pork is not just for occasional cookouts, picnics, and barbecue. In many parts of African, it is sold on the streets
and in market places as an everyday meal.

It is almost always available every evening
in someone’s outdoor shop. The shop owner usually serves this barbecue white meat with a nice hot sauce, hot off the fire.

I had a favorite thing to do at night when I lived in Liberia last. I loved to send to the ROAD to buy roast pork.

Now what we called the ROAD was actually the MAIN ROAD. I’m not really sure why we referred to them in that way. Especially since there was a road leading from our house to the main road.

Maybe it was because our house was so far away from any shops or markets. There may as well have not been a road leading to our house. You see, we had to travel to the main road to buy everything we needed And that included satisfying a late night craving for roast pork.

But you don’t have to be concerned with traveling long distances to have some roast pork. All you need is a grill. Then YOU too can enjoy hot pepper barbecue recipe for your outdoor celebration with family and friends.

Try it for any of your graduation, wedding, birthday or shower parties.

First, we have to prepare your pepper sauce.
The sauce is BANGING and brings back many special memories of home.

This particular recipe is one that I didn't have but had been asking everyone for. I like it so much. I finally found it.

Thanks for the recipe, Lillian.

Here’s what you’ll need:

1 large sweet onion
1 large bell pepper
1/2 to 1 hot pepper (optional, finely chopped)
2 fresh tomatoes
1 clove garlic (1 teaspoon minced garlic)
1 tsp grated fresh ginger
2 Tbs cornstarch
1 Tbs soy sauce (optional)
1/2 tsp salt 1 tsp seasoned salt 1 Beef (Maggi) cube (optional, to taste)

From the Oriental Store

1 Tbs rice wine
2 Tbs Hoisin Sauce

Puree your onions, peppers, tomatoes, garlic, ginger, 1/4 cup water and seasonings in a blender. Add Maggi Cube (if using). Simmer over low heat for 15-20 minutes.

Gradually fold in cornstarch. Stir as you add, so it doesn’t form lumps.

Add rice wine, Hoisin sauce, and soy sauce. Stir well and allow to simmer for 5 more minutes.

Set aside.

Next, prepare your pork.

Here’s what you’ll need:

3 lbs pork roast, butt or shoulder
1/2 tsp salt(optional to taste)
1 Tbs seasoned salt
1/2 tsp ground black pepper

Wash and cut your pork into 3 square-inch chunks. Add seasoned salt, black pepper, and salt (if desired.) Let stand about 20 minutes for the seasonings to go through.

Transfer your pork to a deep pot. Add about 1 1/2 inches of water. Half cover the pot. Boil on medium high until the pork is almost done, 30-35 minutes. You want the pork to look slightly pink.

When pork is almost done, remove from stove. Save the broth.

Remove pork pieces from water and roast on an open charcoal grill. Keep your heat moderate so that the pork pieces do not char before they are fully cooked.

Remove from grill when well done.

Add together

Transfer your pork to a roasting pan.

Dice pork into one-inch cubes. Add 2 cook spoons of broth to sauce and mix well. Pour sauce over roasted pork and bake for 5 minutes uncover at 375 degrees.

Enjoy with roast corn, plantain, or cassava.

Or next time, maybe you can try roast peppered shish kabobs

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When boiling, you can use a cooking fork and knife to pierce a piece of pork. Check the color. It should be pink but not well done.

For grilling, test your pork to make sure it is well done. Try sticking each piece with a cooking fork before removing it from the grill. If it is still raw, the juice oozing out will be reddish.

For the sauce, you may substitute seasoned salt for the Maggi cubes.

Hoisin is a Chinese sauce and glaze.

Rice Wine is a sweet wine. It is made by the fermentation of steamed glutinous (sticky) rice.

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