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Tongan Roast Pork with Taro
A celebratory Tongan dish featuring succulent slow-roasted pork, often cooked in an umu (earth oven), served with tender steamed taro.
ð§ ææ
- 2 kg Pork shoulder(bone-in, skin on)
- 2 tbsp Salt
- 1 tbsp Black pepper(freshly ground)
- 6 cloves Garlic(minced)
- 400 ml Coconut milk
- 1 kg Taro root(peeled and cut into large chunks)
- 4-6 large Banana leaves(for wrapping)
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F).
ð¡ ããã®ã³ã: Low and slow is key for tender pork. - 2
Score the pork skin deeply with a sharp knife. Rub generously with salt, pepper, and minced garlic, ensuring it gets into the scores.
- 3
Place the pork on a rack in a roasting pan. Pour the coconut milk into the bottom of the pan.
ð¡ ããã®ã³ã: The coconut milk will baste the pork as it cooks. - 4
Roast for 3-4 hours, or until the pork is very tender and the skin is crispy. Baste occasionally with the pan juices.
- 5
About 45 minutes before the pork is done, prepare the taro. Place taro chunks on banana leaves, wrap them securely, and steam or boil until tender.
ð¡ ããã®ã³ã: Steaming preserves more flavor than boiling. - 6
Once the pork is cooked, let it rest for 15-20 minutes before carving. Serve slices of roast pork with the steamed taro.
ð¡ ããã®ã³ã
- âFor an authentic umu flavor, consider using a traditional earth oven if possible.
- âEnsure the pork skin is dry before roasting for maximum crispiness.
- âAdjust roasting time based on the size and thickness of the pork shoulder.
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- Marinate the pork overnight with soy sauce, ginger, and garlic for added flavor.
- Serve with a side of fresh tropical fruits like pineapple or papaya.