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New Zealand Hangi-Style Pork Belly with Kumara Mash
A modern interpretation of traditional Hangi flavors, this dish features slow-cooked, tender pork belly with crispy crackling, served alongside a creamy, sweet kumara (sweet potato) mash. It captures the essence of Hangi cooking without the need for an earth oven.
🧂 Ingrédients
- 1.5 kg Pork belly(skin on, scored)
- 1 kg Kumara (sweet potato)(peeled and cubed)
- 1 large Onion(quartered)
- 6 cloves Garlic(unpeeled)
- 5 cm piece Fresh ginger(sliced)
- 1/2 cup Soy sauce
- 1/4 cup Honey
- 1 cup Water
- 1 tsp Salt(for kumara)
- 4 tbsp Butter(for kumara mash)
- 1/4 cup Milk or cream(for kumara mash, adjust for consistency)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 150°C (300°F).
💡 Conseils de pro: Low and slow cooking is key for tender pork belly. - 2
Pat the pork belly dry with paper towels. Rub generously with salt, especially into the scored skin.
💡 Conseils de pro: Dry skin is crucial for crispy crackling. - 3
Place the pork belly in a roasting pan. Add the quartered onion, unpeeled garlic cloves, and sliced ginger around the pork.
💡 Conseils de pro: These aromatics will infuse the pork with flavor. - 4
In a small bowl, whisk together soy sauce, honey, and water. Pour this mixture into the bottom of the roasting pan.
💡 Conseils de pro: This creates a flavorful braising liquid. - 5
Cover the roasting pan tightly with foil. Roast for 2.5 hours.
⏱️ 2 hours 30 minutes - 6
Remove the foil. Increase oven temperature to 220°C (425°F). Roast for another 30 minutes, or until the crackling is golden brown and crisp.
⏱️ 30 minutes💡 Conseils de pro: Watch carefully to prevent burning. - 7
While the pork is crisping, boil the kumara in salted water until tender. Drain well.
⏱️ 20 minutes💡 Conseils de pro: Ensure kumara is well-drained to avoid watery mash. - 8
Mash the kumara with butter and milk/cream until smooth and creamy. Season with salt to taste.
💡 Conseils de pro: Add milk/cream gradually to achieve desired consistency. - 9
Remove the pork belly from the oven. Let it rest for 10 minutes before carving.
⏱️ 10 minutes - 10
Serve slices of pork belly with a generous dollop of kumara mash. Drizzle with some of the pan juices and garnish with fresh parsley.
💡 Conseils de pro: The pan juices add extra moisture and flavor.
💡 Conseils de pro
- ✓For extra crispy crackling, you can rub the skin with a little oil and salt before the final blast of heat.
- ✓If you don't have a roasting pan that can be covered tightly with foil, use a large oven bag.
- ✓The aromatics (onion, garlic, ginger) can be strained from the pan juices before serving, if preferred.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of chilli flakes to the braising liquid for a hint of spice.
- Serve with a side of steamed greens like broccoli or green beans.
- For a richer mash, use a combination of kumara and potato.