1.5kg free range poaka belly, skin on
4 Tbsp flaky sea salt
1 Tbsp coriander seeds, toasted and ground
1 Tbsp fennel seeds, toasted and ground
1 tsp black peppercorns, toasted and ground
1 tsp dried horopito flakes
1 small pineapple, peeled and cut into 12 pieces
1 onion, peeled and sliced
5 garlic cloves, peeled and chopped
4 to 6 cups of assorted greens, herbs and flowers, chopped
We used nasturtium, calendula, lemon verbena, pineapple sage, spring onion, garlic chives, pūhā, kōkihi, spinach, rocket, carrot tops and kawakawa but feel free to use up what you have at hand.
Using a sharp knife or a skewer, prick the skin of the poaka belly.
Flip the belly over and remove the bones, and any sinew or excess fat.
Zero waste tip: keep the bones and trim for stocks and sauces. Both can be frozen until you’re ready to use.
Cross hatch the flesh of the poaka to form a diamond pattern.
Combine the flaky sea salt, ground coriander seeds, ground fennel seeds, ground black peppercorn and dried horopito flakes to make a seasoning mix.
Sprinkle the seasoning mix over the flesh of the poaka, work the mixture into the grooves of the cross hatch.
Spread six pieces of pineapple across the seasoned poaka. Press the pineapple into the meat to help the flavour infuse.
Combine the remaining pineapple with the onion, garlic and assorted greens, herbs and flowers to make a filling.
Evenly spread the filling across the poaka. Once all the filling is on, slowly roll it into a joint. Carefully place onto a tray lined with a resting rack then put into the fridge uncovered overnight. This will help dry out the skin so that you can make it super crispy when you cook it.
The next day, preheat the oven to 130C low fan.
Cut 8 - 10 pieces of kitchen twine to tie the poaka. Make sure that you cut your twine with plenty of length so that you have enough to work with. If you cut your twine too short, it will be harder to tighten and tie.
Tie your poaka using the butcher’s knot technique, the knots need to be evenly spaced so that the meat cooks consistently.
Place the poaka onto a tray lined with a resting rack, then put it into the oven and cook for 3 to 3 ½ hours at 130C low fan.
Take it out of the oven and place it onto a fresh tray lined with baking paper. A lot of fat will have rendered out and the skin will be dry but not crispy.
Zero waste tip: keep the rendered fat to cook with. It can be used to baste the meat at the end or to make gravy to accompany your meal.
To crisp the skin, crank your oven up to 240C. Place the belly back into the oven and set a timer for 20 minutes. The skin should puff up and become crunchy.
Take the poaka out of the oven and allow it to rest for 15 minutes.
Once rested, carefully remove the kitchen twine.
Trim off the charred ends of the belly.
Zero waste tip: keep the charred ends for another meal. They ain’t the prettiest but they’re packed full of flavour. We fry them up with egg noodles, chilli and herbs for a quick and easy lunch.
Slice up the poaka and serve with your favourite sides!
