Niuean-style Roasted Pork

Ingredients

In this adaptation of the original Indonesian dish, Babi panggang, we incorporate Niuean flavors and ingredients to create a unique and distinct dish. The marinade for the pork includes traditional Niuean spices and tropical ingredients, giving it a flavor profile that is specific to Niuean cuisine. Additionally, the cooking technique is adjusted to slow-roasting, which enhances the tenderness and juiciness of the pork. We alse have the original recipe for Babi panggang, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder, bone-in 2 kg (4.4 lbs) pork shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, honey, lime juice, fish sauce, coconut oil, ground coriander, ground cumin, paprika, turmeric, salt, and black pepper. Mix well to form a marinade.
2. 2.
   Place the pork shoulder in a large resealable bag or a deep dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the oven to 160°C (320°F).
4. 4.
   Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.
5. 5.
   Place the pork on a roasting rack set inside a roasting pan. Pour any remaining marinade over the pork.
6. 6.
   Roast the pork in the preheated oven for approximately 3 to 4 hours, or until the internal temperature reaches 70°C (160°F). Baste the pork with the pan juices every 30 minutes to keep it moist and flavorful.
7. 7.
   Once cooked, remove the pork from the oven and let it rest for 15 minutes before carving.
8. 8.
   Slice the pork and serve it with the pan juices as a delicious Niuean-style roasted pork.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Coconut oil — If coconut oil is not available, you can substitute it with vegetable oil or olive oil.
• Fish sauce — Fish sauce adds a unique umami flavor to the marinade. If you prefer a vegetarian option, you can substitute it with soy sauce.

Tips & Tricks

• For an extra crispy exterior, you can broil the pork for a few minutes after roasting.
• Serve the Niuean-style Roasted Pork with a side of tropical fruit salsa for a refreshing contrast.
• Leftover pork can be used in sandwiches or salads for a delicious meal the next day.
• Adjust the level of spiciness by adding more or less paprika and black pepper to the marinade.
• Make sure to let the pork rest before carving to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Niuean-style Roasted Pork as the centerpiece of a festive Niuean feast. Accompany it with traditional Niuean side dishes and fresh tropical fruits for a complete and satisfying meal.

Presentation advice

Present the Niuean-style Roasted Pork on a large platter, garnished with fresh herbs and slices of lime. The caramelized exterior of the pork will be visually appealing, and the aroma will entice your guests.