1.2kg free-range pork belly
2 tablespoons mānuka chips for smoking
4 small potatoes (we used Perlas)
herbs or edible flowers, to serve
30g butter
½ onion
1 garlic clove, crushed
½ cup red wine
2 tablespoons apple cider vinegar
1 cup really good-quality beef stock
8 pieces stale white bread
150g butter
½ onion, finely chopped
¼ cup cream
2 tablespoons mixed herbs

This stove-top version of a hāngī is something we have been making for guests for a few years now. The combination of steaming and then smoking the pork gives it a really authentic flavour and texture.


2.Put two cups of hot water into a pressure cooker.
3.Portion the pork into four equal square pieces and put onto a small side plate that will fit into the pressure cooker. If your pressure cooker comes with a raised rack, sit the meat on it. Otherwise, put a wide-based mug upside down in the pressure cooker and balance the plate of pork on the upside-down mug .
4.Follow the pressure cooker instructions and steam the pork for one hour.
5.Release the pressure, allow to cool and put it in the fridge.
6.To smoke the pork, you will need a wok with a lid that is large enough to cover.
7.When ready to serve, bring the pork out of the fridge to come to room temperature.
8.Line your wok and lid with foil.
9.Put the wood chips into the lined wok, place a small cake rack in the wok and put the pork pieces on top.
10.Place the lid over the wok and turn the heat onto high.
11.Wait for about 1 minute for the chips to start smoking. Then lower the heat to medium and smoke for 10 minutes.
12.Season the pork before serving.
13.Preheat the oven to 170℃. Use a fork to prick holes in the potatoes then put in the oven and roast for 1 hour 15 minutes.
15.To make the jus, melt the butter in a small saucepan over a medium heat.
16.Add the onion and cook for 7-8 minutes or until softened.
17.Add the garlic and cook, stirring, for 1 minute or until fragrant.
18.Add the wine and vinegar.
19.Bring to the boil then reduce the heat to medium-low.
20.Simmer for 3-5 minutes.
21.Add the stock, bring to the boil, then reduce heat to medium and simmer for 10-12 minutes or until thickened.
22.Season with cracked pepper.
24.To make the stuffing, put the bread into a food processor and whizz until it is broken up but still has some texture to it (make sure you don’t end up with fine breadcrumbs).
25.Melt the butter in a frying pan and add the onions.
26.Cook for 5 minutes, then add the bread and cook until some parts become brown and crisp.
27.Add the cream and mix until combined, then add mixed herbs and season well with salt.
28.To serve put a piece of pork onto each plate, break open a hot baked potato and season, spoon over the stuffing then pour on the jus.
29.Garnish with herbs and flowers of your choice (we used chive flowers).

Recipes & food styling Karena & Kasey Bird / Photography Tony Nyberg

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