Burkinabé Spiced Roast Pork

Ingredients

In this adaptation, the traditional Italian porchetta is transformed into a Burkinabé delight by incorporating the vibrant spices and flavors of Burkina Faso. The original dish is typically seasoned with herbs such as rosemary, fennel, and garlic, while the Burkinabé version adds ginger, garlic, and chili to create a spicier and more aromatic profile. Additionally, the side dishes are modified to include Burkinabé staples like couscous or yam fries, which complement the flavors of the spiced roast pork. We alse have the original recipe for Porchetta (Marche), so you can check it out.

• 2 kg (4.4 lbs) boneless pork belly 2 kg (4.4 lbs) boneless pork belly
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Couscous or yam fries, for serving Couscous or yam fries, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, grated ginger, chili powder, paprika, ground coriander, ground cumin, ground cinnamon, vegetable oil, salt, and pepper to create a spice paste.
3. 3.
   Place the pork belly on a clean surface and score the skin with a sharp knife.
4. 4.
   Rub the spice paste all over the pork belly, making sure to massage it into the scored skin.
5. 5.
   Roll the pork belly tightly and secure it with kitchen twine.
6. 6.
   Place the rolled pork belly on a roasting rack and transfer it to a baking dish.
7. 7.
   Roast the pork in the preheated oven for approximately 2 hours, or until the internal temperature reaches 70°C (160°F).
8. 8.
   Increase the oven temperature to 220°C (425°F) and continue roasting for an additional 20 minutes, or until the skin is crispy and golden.
9. 9.
   Remove the pork from the oven and let it rest for 10 minutes before slicing.
10. 10.
    Serve the Burkinabé Spiced Roast Pork with couscous or yam fries.

Treat your ingredients with care...

• Pork belly — Make sure to score the skin of the pork belly to allow the spices to penetrate and the skin to become crispy during roasting.

Tips & Tricks

• For an extra burst of flavor, marinate the pork belly in the spice paste overnight before roasting.
• If you prefer a milder spice level, reduce the amount of chili powder in the spice paste.
• To achieve a perfectly crispy skin, pat the pork belly dry with paper towels before applying the spice paste.
• Serve the roast pork with a squeeze of fresh lemon juice for a tangy twist.
• Leftover pork can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Slice the Burkinabé Spiced Roast Pork into thin slices and serve it alongside couscous or yam fries. Garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Presentation advice

Arrange the sliced roast pork on a platter, allowing the crispy skin to be the centerpiece. Surround it with a bed of fluffy couscous or a pile of golden yam fries for an eye-catching presentation.