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.
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.
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