Ga Roast Pork


Preparation info

  • Difficulty


  • Makes

    12 to 18


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Traditionally this Ga roast pork would be baked in a clay oven and cooked over low heat to infuse it with a special flavor. The Ewes prepare a similar dish. While Barbara suggests one could actually create a clay oven by taking clay and shaping it over a big pan turned upside down and letting it dry, this recipe substitutes a regular oven and also adapts some of the seasonings.


  • 1 boneless leg of pork (about 6 pounds)
  • cup grated onion with juices
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon crushed aniseed
  • 2 to 3 teaspoons salt or seasoned salt of choice (use less if using seasoning cubes)
  • 2 to 3 teaspoons dried ground red pepper
  • 3 small shrimp-flavored or other seasoning cubes, crumbled (optional)
  • 3 tablespoons vegetable oil



Marinate pork

  1. Pierce the pork roast with a knife in several places to enable seasonings to penetrate thoroughly. Score the skin in a criss-cross pattern.
  2. Mix together the onion, ginger, garlic, aniseed, seasoned salt, ground red pepper, seasoning cubes, and oil to make a seasoning paste.
  3. Thoroughly coat the entire pork leg, making sure that the seasoning penetrates as much as possible to the inside: use a knife to cut through between the skin and the flesh, pulling the skin back and pushing the seasonings as far in as possible. Some of the seasoning may also be pushed inside the actual roast where the bones originally were. Spread any remaining seasoning mixture over the outside of the pork leg.
  4. Allow the pork to marinate at least 1 to 2 hours, or overnight in the refrigerator.

Roast pork

  1. Preheat the oven to 450 degrees F. If the pork roast marinated in the refrigerator, allow it to come to room temperature before roasting. Put the pork leg in a roasting pan and cover with foil or a lid.
  2. Roast the pork for 20 minutes, then turn the pan 180 degrees and lower the heat to 350 degrees F and continue roasting for about 2 hours, or until the internal heat reaches 145 degrees F. Baste the roast with the juices in the pan occasionally and remove the cover or foil the last hour. Let roast sit for a few minutes before serving.

To serve

Use the drippings in the pan to make a Ghana-style gravy (either a plain gravy or a gravy with flour). Along with gravy and hot sauces, this roast pairs well with Seasoned Gari (Pino), Ga Kenkey, rice, or yams.


To barbecue in a grill with a hinged cover, use indirect heat with the cover closed for about 2 to 3 hours, opening the lid and removing the foil to crisp the roast the last hour so that the skin gets crackly. Baste with oil during the last hour.