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.

Maori Hāngī-inspired Pork Belly (Hāngī-inspired Pork Belly)

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

  1. Preheat the oven to 160°C (320°F).
  2. Score the pork belly skin with a sharp knife, making shallow cuts in a diamond pattern.
  3. In a small bowl, mix together the olive oil, minced garlic, cumin, paprika, coriander, brown sugar, salt, and pepper to form a paste.
  4. Rub the spice paste all over the pork belly, ensuring it gets into the scored skin.
  5. Place the pork belly on a wire rack in a roasting pan, skin-side up.
  6. Cook in the preheated oven for 3 hours, or until the pork belly is tender and the skin is crispy.
  7. 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