Mains
Umukai Pork (Earth Oven Roasted Pork with Breadfruit)
Ingredients
- - 1.5kg pork shoulder, skin scored
- - 2 breadfruit, peeled and quartered
- - 500g taro, peeled and halved
- - 250ml (1 cup) coconut cream
- - 2 tbsp salt
- - Banana leaves or foil, for wrapping
Method
- Preheat the oven to 160C (320F).
- Rub the pork shoulder all over with salt and place in a roasting dish.
- Wrap the breadfruit and taro pieces in banana leaves or foil and arrange around the pork.
- Cover the whole dish tightly with foil to trap steam and smoky moisture.
- Roast for 3 hours, then uncover and roast a further 30 minutes until the pork skin is crisp.
- Rest the pork for 15 minutes before slicing.
- Drizzle warmed coconut cream over the pork, breadfruit and taro to serve.
Introduction: The umu, or earth oven, is central to Cook Islands feasting: hot volcanic stones are used to slow-roast whole cuts of pork alongside breadfruit and taro wrapped in banana leaves.
Cultural Background: The umu, or earth oven, is central to Cook Islands feasting: hot volcanic stones are used to slow-roast whole cuts of pork alongside breadfruit and taro wrapped in banana leaves. This home oven adaptation recreates the smoky, tender result of an umu for cooks without access to one.
Tips: A meat thermometer should read at least 75C (165F) in the thickest part of the pork before resting.
Variations: Whole chicken is sometimes cooked alongside the pork in a full umu feast. Not vegetarian; pork is essential to this dish.
Storage: Refrigerate leftovers for up to 3 days.
Reheating: Reheat covered in a low oven at 150C (300F) until warmed through, about 20 minutes.
Nutrition: Approx. 480 kcal per serving, 30g fat, 22g carbohydrate, 32g protein.
FAQs
Q: Do I need an actual earth oven?
A: No, this oven method recreates the tenderness and flavour for home kitchens without a traditional umu pit.