Coconut-milk pork
To take you on a journey to the islands of French Polynesia from the comfort of your own kitchen, e-Tahiti Travel today presents a recipe typical of Tahitian gastronomy: pork in coconut milk.
This creamy, fragrant dish, prepared with pork, coconut milk and spices, is a concentrate of flavors that will instantly transport you to the coconut palms and white sand.
Join us for a culinary change of scenery in Tahiti! Follow this easy step-by-step recipe and discover exotic aromas that will delight your taste buds.
Ingredients (serves 4):
- 1 pork belly
- 1 tbsp five‑spice powder
- 1 tsp rice wine
- 2 tsp salt
- 1 tbsp white vinegar
- Coarse salt
Preparation:
- Preheat the oven to 200 °C.
- On the meat side of the pork belly, make a lengthwise cut without slicing all the way through.
- In a bowl, mix the five‑spice powder, fine salt and rice wine, then rub this mixture over the meat side.
- Flip the belly skin‑side up and prick the skin all over with the tip of a knife.
- Brush the skin with vinegar and wrap the belly in aluminium foil, leaving the top exposed.
- Cover the exposed skin with coarse salt and roast for 45 minutes.
- Remove the salt crust, switch the oven to grill/broil and roast for a further 10–15 minutes, until the skin is crisp.
- Let cool, slice and serve—delicious with coconut milk!
