Recipe Pepper Pot Pork Boma Animal Kingdom Lodge

Yield: 6 Entree servings

For the Sauce:

1 cup Canned or fresh Beef Stock
1 cup Canned or fresh Chicken Stock
1/4 cup Soy Sauce
Pinch of Cayenne Pepper (to taste)
1 tablespoon Sugar
1 julienne cut Green Bell Pepper
1/2 julienne cut Yellow Onion
1/4 teaspoon Ginger, ground

For the Pork Loin:

2 1/2 lb. Pork Loin, shoulder end
1 cup Soy Sauce
1 tablespoon Brown Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly ground black pepper

Method

For the Pork

1. In a large sealable plastic bag, place the soy sauce, sugar, salt and pepper. Place the pork into the bag with the seasonings, close the bag and roll it around to evenly coat the pork loin. Marinate for 2-3 hours.

2. Remove the pork from the marinade, place in a roasting pan, and cook at 350 degrees for about 30 minutes (minimum of 145 degrees internal temperature).

3. Remove the pork from the oven, and let it rest for about 10 minutes. Slice the pork with a sharp knife into ¼ inch thick slices. Arrange on a serving platter.

For the Sauce

1. In medium saucepan, heat beef stock, chicken stock, ginger, soy sauce and sugar. Bring to a boil and lower heat to a simmer.

2. Mix cornstarch with a small amount of cold water until it is dissolved. Add to the stock mixture slowly while stirring with a wire whip. The sauce should thicken as you add the cornstarch. Add a little at a time, until the sauce is a medium thick consistency.

3. Add the peppers and onions, reduce heat and cook for about 5 minutes until the vegetables are tender, but not soft.

Assembly

1. Pour the sauce over the pork and serve immediately.

Serving suggestion: Cook some steamed rice, and place in the center of the platter, arrange the pork around the rice, and pour the sauce over the pork. Garnish with sliced green onions.

Other recipes at Boma - Flavors of Africa

  • Banana Leaf Wrapped Seabass
  • Apple Vinaigrette
  • Apple and Jicama Salad
  • Black Eye Peas with Ginger Soy Sauce
  • Banana Bread Pudding
  • Butternut Squash Soup
  • Butternut Squash Soup
  • Bread Pudding
  • Meat Bobotie
  • Seafood Couscous Stew
  • Tunisian Cous Cous Salad with Chili Cilantro Vinaigrette
  • Coconut Carrot Raisin Salad
  • Coconut Curry Cauliflower Soup with Shrimp Dumplings
  • Cassava Cake
  • Chicken Corn Chowder
  • Chocolate Mousse Crunch
  • Chai Tea Rice Pudding
  • Carrot Ginger Soup
  • Coconut Curry Seafood
  • Coconut Curry Sauce
  • Coconut Curry Chicken Soup
  • Cocomisu
  • Coca-Cola BBQ Sauce
  • Sundried Tomato Chutney
  • Durban Chicken
  • Sweet Corn and Spinach Pudding
  • Couscous Salad
  • Cinnamon Rum Sauce
  • Flank Steak Marinade
  • African Fruit Fool
  • Frunch
  • Flourless Chocolate Cake
  • Falafel
  • Egg White Vegetable Frittata with Macadamia Nut Pesto
  • Ginger Carrot Soup
  • Fufu
  • Ham & Cucumber Salad with Grano
  • Kool Slaai
  • Kokonut Rice
  • Kenyan Coffee Tarts
  • Jungle Juice
  • Jungle Juice
  • Jollof Rice
  • Mango Mousse
  • Lemon Vinaigrette
  • Lentil and Sausage Soup
  • Lamb Potjie
  • Lentils and Hearts of Palm Salad
  • Melktert
  • Moroccan Chicken Soup
  • Nut Crusted Salmon
  • Mango Vinaigrette
  • Mulligatawny Soup
  • Moroccan Seafood Stew
  • Potato Bacon Soup
  • Peanut Butter Rice
  • Passion Fruit Meringue Tart
  • Pap Squares
  • Potatoes with Afritude
  • Plantain and Corn Stew
  • Pineapple Upside Down Cheesecake
  • Potato Salad
  • Pretoria Punch
  • Pork Shoulder
  • Cured Pork Loin
  • Quinoa
  • Sausage & Biscuit Skillet
  • Sheeba Sauce
  • She-Crab Soup
  • Seafood Gumbo
  • Smoked Tomato Bisque
  • Sweet Potato Pancakes
  • Tamarind BBQ Sauce
  • Vanilla Sauce
  • Zebra Coffee Domes
  • Watercress Salad
  • White Bean Hummus
  • Watermelon and Tomato Salad
  • Watermelon Rind Salad
  • Vinaigrette Dressings, Apple and Balsamic