Our Recipes

Create your own jars! Pua’a chou all year round

 « pua’a chou » recipe

With 9kg of products, you will make 12 pots of 800 ml. Set aside 3h de preparation and about 1H30 of sterilization.

Ingredients

3 kg  pork

1,5 kg  carrots

1,5 kg turnips

500 g onions

180 g garlic

3 kg cabbage

1,2 l water

50 g salt

10 g pepper

Note that we do not add any sauce (soya or oil) to preserve the taste of the vegetables and the meat. Also to better smell the flavors. You are free to add aromatic herbs (sage, rosemary etc.) or any spices to your liking!

Chop 

Chop in large sticks the carrots and turnips. Largely chop the cabbage and onions. Remove the bones from the meat and cut into 1-1.5 cm pieces. Keep the bones aside. Lastly, quarter the garlic.

Cooking

In a large pot combine the fat of the meat, garlic and onion and add 20g (4 c. )à café de gros sel. Cook for about 50 minutes. During this time, cook each vegetable separately for 10 minutes, here you can add the porc bones. Add 15g or 3c café de gros sel for the cabbage and about 7.5g or 1c à café bien bombée de gros sel for the carrots and radishes. Keep each vegetable separate. We do this to ensure they are cooked the best possible.

Put in jars

Check that your bowls are clean. If you reuse jars, make sure they go through boiling water and are dried with a clean towel.

Put the hot ingredients in the bowls so as not to rupture the temperature.

To better separate the jars, you can weigh the first bowl to give you an idea of the quantity of each product.

In each bowl, add 200g of meat and its juices (which will depend on the bones and fat), 200f od cabbage, 100g of carrots and 100g of radishes. This step is more successful if you separate well each ingredient.

Sterilization

The length of the sterilization is 1h30 at 100°C (with the pre-cook). Put the jars into a large pot and cover. Put a cloth or protective layer at the bottom to ensure that the jars do not touch come in direct contact with the metal. Make sure that the jars are not moving or spinning during the cooking process. Add least 3cm of water and cover the pot with the lid. At this point set your timer to 1h30.

Let the water cool and remove the jars without moving them too much. Ensure that the lids are firmly closed and that they do not risk opening. If you notice any problem you can always re sterilize you only risk overcooking the cabbage!

Storage

Keep your jars away from light and heat. If you notice any bubbles, a change in aspect or a smell, do not consume. Give it to the chickens and try again!

Important numbers

Prep and sterilization time : 4h30

Cost of the products: 6000 xpf for 12 pots or 500 xpf

Cost of the jars: 4900 xpf or 408 xpf per jar (reusable if you buy a new lid)

To go further…

The introduction of pigs

It was around the year 300 that the first pigs along with plants and dogs, rats and chickens came to the Marquisian coasts from large double pirogues. They quickly spread throughout Polynesia with the exception of a few rare islands of Tuamotus or Rapa. The pig holds a large place in Polynesian culture. Note that they were not present in New Zealand (Aotearoa) or Easter Island (Rapa Nui) until the arrival of Europeans.

Pigs had a sacred function. Their heads and tails were reserved for offerings to the gods whereas the body was presented and cooked in large Ha’ape’e (baskets) of palm or coconuts. The pig was also a figure of legend. Descendant of a human named Metua pua’a, who, when opened his large mouth was able to extract little beings named pua’a maohi. Following that, there are tails of strategies for raising the animals and how to make f-good food for man and the gods. Fed by uru and coconuts, porc became the main source of meat even if the rations were slim in their diet.

The animal introduced to Polynesia slowly developed characteristics of the pigs introduced by Europeans. We can find similarities between the first pigs and the wild boar which roam the mountain ranges.

(sources, Encyclopédie de la Polynésie 2, flore et faune terrestre, pp 98-99)

The pig today

En 2014, on compte moins de 15 000 bêtes dans les 300 élevages, c’est deux fois moins qu’en 1995, mais alors qu’est devenu cette figure si importante de la culture culinaire et traditionnelle polynésienne ? Elle est importée ! Nous importons environ 64 tonnes de viande porcine congelée (en carcasse ou en morceaux, ISPF 2016). Nous n’avons pas réduit notre consommation mais avons changé la nature et la provenance du produit. Le cochon est davantage consommé transformé en saucisse, jambon, bacon etc.  que frais et…dans les budgets des foyers, il est devancé par le boeuf et son célèbrissime punu puaatoro ou le poulet. (ISPF 2015). Alors le cochon a-t-il encore sa place à table ? Oui ! Le pua’a rôti, le pua’a ofe (cuit dans le bambou), le pua’a sauce huître ou le pua’a chou ornent les tables le dimanche matin à l’occasion du petit-déjeuner !

In 2014, we could count less than 15000 in the 300 farms which in 2 times less than in 1995. SO what has become of this figure which was once such a staple in the culture? It is imported! We import about 64 tonnes of frozen porc meat (full body or in pieces). We have not reduced our consumption only the origin of the product. The pig is also consumed in the form of sausages, ham, bacon etc. However nowadays it is matched by beef and chicken. So does porc still have its place at the table? Of course! The pua’a rôti, pua’a ofe (cooked in bamboo), pua’a sauce huître or the pua’a chou still adorn the tables of Polynesians on Sunday morning or breakfast!

So bon appétit ! Tama’a maitai !