Tari Basin Ginger & Garlic Pork with Charred Greens – Authentic Papua New Guinea Recipe
Highlands feast-style pork braised until tender with ginger and mountain greens.
- Country of Origin
- 🇵🇬 Papua New Guinea (Melanesia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed pork belly or loin, Choko/zucchini greens, Sweet potatoes, Fresh ginger, Garlic
Ingredients for Tari Basin Ginger & Garlic Pork with Charred Greens (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed pork belly or loin, prepped into bite-sized pieces
- 1.5 cups choko/zucchini greens, washed and trimmed
- 1 cup sweet potatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Papua New Guinea seasoning (garlic, scallions, sea salt)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed pork belly or loin for 5 minutes.
- Add minced onion, garlic, fresh ginger, and garlic, scallions, sea salt, stirring for 2 minutes until deeply aromatic.
- Add choko/zucchini greens and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sweet potatoes right before serving warm.