Pua’a Umu (Umu-Baked Pork)
The Quirky Foodster Team
Ingredients
- Pork shoulder, bone-in — 1.5 kg (3 1/3 lb)
- Salt — 1 tbsp
- Black pepper — 1 tsp
- Garlic cloves, crushed — 4
- Banana leaves, for wrapping (or heavy-duty foil as a substitute)
- Water — 250 ml (1 cup)
Method
- Preheat the oven to 160°C (325°F) if oven-roasting rather than using a traditional umu.
- Rub the pork shoulder all over with salt, pepper and crushed garlic.
- Wrap the pork generously in banana leaves, if available, then wrap tightly in a layer of heavy-duty foil, adding the water to help create steam inside the parcel.
- Place in a roasting pan and bake for 2 to 2 1/2 hours, until the pork is completely tender and pulls apart easily with a fork.
- Carefully unwrap, reserving any juices, and let rest for 10–15 minutes before shredding or slicing.
- Serve with the reserved juices spooned over, alongside taro, breadfruit and other feast dishes.
Introduction: Pork slow-cooked in the umu, the traditional underground earth oven, is a central feature of Tokelauan
feasts, the communal preparation of the umu itself bringing families and neighbours together as much as
the finished meal does.
Cultural Background: Pork slow-cooked in the umu, the traditional underground earth oven, is a central feature of Tokelauan
feasts, the communal preparation of the umu itself bringing families and neighbours together as much as
the finished meal does.
Tips: Wrapping the pork tightly traps steam and moisture, keeping it tender through the long, slow cook — this closely mimics the effect of a traditional umu. If you have access to a traditional umu or outdoor pit oven, this recipe adapts well to that method with a similar overall cooking time.
Variations: Add sliced pineapple to the parcel for a touch of sweetness. Use a smaller cut, like pork belly, for a shorter cooking time. This dish is built around slow-roasted pork; no authentic vegetarian version exists.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat in a covered dish in a 160°C (325°F) oven until warmed through, adding a splash of water to keep
it moist.
FAQs:
Q: What is an umu?
A: A traditional underground earth oven, made by heating stones over a fire and using them to slow-cook food wrapped in leaves, covered with earth to trap the heat — a cooking method still widely used in Tokelau.
Q: Can this be made without a pit oven?
A: Yes, a low, slow oven roast wrapped tightly in leaves and foil closely approximates the tender, steamed result at home.
Q: What occasions is this dish for?
A: Family and community gatherings, where preparing the umu together is as much a part of the occasion as the meal itself.
- Pork shoulder, bone-in — 1.5 kg (3 1/3 lb)
- Salt — 1 tbsp
- Black pepper — 1 tsp
- Garlic cloves, crushed — 4
- Banana leaves, for wrapping (or heavy-duty foil as a substitute)
- Water — 250 ml (1 cup)
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