Pua’a Sio’ata (Umu-Roasted Whole Pork)
The Quirky Foodster Team
Ingredients
- Whole pig, cleaned and prepared for roasting — 1 (about 20 kg (44 lb))
- Whole bulb Garlic, crushed — 1
- Fine salt — 6 tbsp
- Coconut cream — 500 ml (2 cups)
- Fresh ginger, grated — 3 tbsp
- Banana leaves, for lining the umu
Method
- Mix the crushed garlic, salt, coconut cream and ginger into a marinade.
- Rub the marinade thoroughly over the whole pig, inside and out, and leave to marinate for several hours, covered, in a cool place.
- Prepare the umu by heating stones over a large fire until glowing hot, then raking them into an even layer in the pit.
- Line the hot stones generously with banana leaves.
- Place the marinated pig on top of the leaves, then cover completely with more banana leaves and a layer of earth or matting to seal in the heat.
- Leave to cook slowly and undisturbed for 3-4 hours, until the meat is completely tender and easily pulls from the bone.
- Carefully uncover the umu, remove the pork, and carve to serve the gathered community.
Introduction: Pua'a sio'ata, slow-cooked whole pork prepared for special occasions, highlights the important role
pork plays at Tuvaluan celebrations, since with limited land for livestock, pigs are reserved for major
community events such as weddings and important gatherings rather than everyday eating.
Cultural Background: Pua'a sio'ata, slow-cooked whole pork prepared for special occasions, highlights the important role
pork plays at Tuvaluan celebrations, since with limited land for livestock, pigs are reserved for major
community events such as weddings and important gatherings rather than everyday eating.
Traditionally the pork is cooked slowly in an umu, an underground oven lined with heated stones.
Tips: Building and managing the umu correctly, with evenly heated stones and a well-sealed covering, is essential for even, thorough cooking. This dish is best undertaken with experienced help, as preparing and cooking in an umu is a specialised communal skill passed down through families.
Variations: Smaller cuts of pork can be prepared the same way in an umu for more modest gatherings. A conventional slow oven at 150°C (300°F) for 5-6 hours, wrapped tightly in foil and banana leaf, can approximate the dish where an umu is not available, though the flavour will differ. No vegetarian version exists for this specific ceremonial dish. Not applicable.
Storage: Refrigerate any leftover cooked meat in an airtight container for up to 3 days.
Reheating: Reheat sliced meat in a covered dish in a 160°C (320°F) oven for 15-20 minutes.
FAQs:
Q: What is an umu?
A: It is a traditional Pacific island earth oven, where food is cooked slowly using the retained heat of stones heated in a fire and then buried or covered, rather than an open flame.
Q: Why is pork reserved mainly for special occasions in Tuvalu?
A: The islands' very limited land area leaves little room for raising livestock, so pigs are a valuable resource generally kept for significant community celebrations rather than everyday meals.
- Whole pig, cleaned and prepared for roasting — 1 (about 20 kg (44 lb))
- Whole bulb Garlic, crushed — 1
- Fine salt — 6 tbsp
- Coconut cream — 500 ml (2 cups)
- Fresh ginger, grated — 3 tbsp
- Banana leaves, for lining the umu
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