Pōhā Pork Belly (Pōhā Pūhaka)
Pōhā Pūhaka, also known as Pōhā Pork Belly, is a traditional dish from New Zealand that features succulent pork belly marinated in a flavorful blend of spices and slow-cooked to perfection.
Ingredients
- 1.5 kg pork belly, skin on
- 1 cup pōhā (fermented corn husk)
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup water
Instructions
- Score the pork belly skin in a diamond pattern, being careful not to cut into the meat.
- In a bowl, combine the pōhā, brown sugar, salt, cumin, coriander, paprika, garlic powder, onion powder, and black pepper to make the marinade.
- Rub the marinade all over the pork belly, including the skin and into the scores. Let it marinate for at least 2 hours, or overnight for best results.
- Place the marinated pork belly in a large pot or Dutch oven. Add the apple cider vinegar and water.
- Cover and cook over low heat for 3 hours, or until the pork is tender and the skin is crispy.
- Once cooked, let the pork rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Large pot or Dutch oven Cutting board Knife Bowl
Tools
Tongs Measuring cups and spoons
Serving suggestions
Serve the Pōhā Pūhaka with steamed vegetables and mashed kumara (sweet potato) for a complete New Zealand meal.
Tips & tricks
For extra crispy skin, you can finish the pork belly under the broiler for a few minutes after cooking.
Cost
$25