Maori Hāngī-inspired Pork Belly (Hāngī-inspired Pork Belly)
This Hāngī-inspired Pork Belly recipe is a delicious tribute to the traditional Maori cooking method. The pork belly is marinated in a flavorful blend of spices and then slow-cooked to perfection, resulting in tender and juicy meat with a crispy skin.
Ingredients
- 1.5 kg pork belly, skin on
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp brown sugar
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Score the pork belly skin with a sharp knife, making shallow cuts in a diamond pattern.
- In a small bowl, mix together the olive oil, minced garlic, cumin, paprika, coriander, brown sugar, salt, and pepper to form a paste.
- Rub the spice paste all over the pork belly, ensuring it gets into the scored skin.
- Place the pork belly on a wire rack in a roasting pan, skin-side up.
- Cook in the preheated oven for 3 hours, or until the pork belly is tender and the skin is crispy.
- Once cooked, remove from the oven and let it rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Roasting pan Wire rack
Tools
Sharp knife Small bowl
Serving suggestions
Serve the Hāngī-inspired Pork Belly with steamed vegetables and a tangy apple slaw.
Tips & tricks
For extra crispy skin, you can finish the pork belly under the grill for a few minutes after roasting.
Cost
$20