Puha and Pork (Pūhā me te Poaka)
The Quirky Foodster Team
Ingredients
- Puha (or substitute watercress or spinach), washed and chopped — 500 g (1 lb 2 oz)
- Pork belly or bacon bones — 300 g (10.5 oz)
- Onion, chopped — 1
- Water — 960 ml (32 fl oz)
- Salt — to taste
Method
- Place the pork and onion in a large pot with the water.
- Bring to a boil, then reduce to a simmer and cook for 1–1.5 hours until the pork is very tender.
- Add the chopped puha and simmer for a further 20–25 minutes until tender, its natural bitterness mellowing with cooking.
- Season with salt and serve alongside the pork.
Introduction: Bitter puha greens simmered gently with pork, a traditional Māori side dish reflecting the pairing of a native green with introduced meat.
Cultural Background: Puha, a native New Zealand sow thistle, has long been foraged and cooked by Māori, and pairing its slightly bitter leaves with pork — introduced by early European settlers — created a dish that blends both traditions into a single beloved side.
Tips: Wash the puha thoroughly, as it can carry grit from foraging or growing close to the ground. Simmer the greens long enough to soften their bitterness, as is traditional.
Variations: Serve with boiled potato or kumara alongside. Use watercress as a substitute if puha isn't available.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: What is puha?
A: A native New Zealand green, a type of sow thistle, traditionally foraged and valued in Māori cooking despite its slightly bitter raw flavour.
Q: Can I use a different green if puha isn't available?
A: Watercress or spinach can substitute, though the flavour will be milder than traditional puha.
- Puha (or substitute watercress or spinach), washed and chopped — 500 g (1 lb 2 oz)
- Pork belly or bacon bones — 300 g (10.5 oz)
- Onion, chopped — 1
- Water — 960 ml (32 fl oz)
- Salt — to taste
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