New Caledonia is an archipelago right between Australia and Fiji. However the official language is French. Which is not that strange because it’s overseas territory of France. New Caledonia is considered to be one of the world’s biodiversity hotspots, with a remarkable diversity of plants and animals, many of which are found nowhere else on Earth. The indigneous people of New Caledonia are The Kanaks and they are a very proud community. Traditional Kanak society is organized around clans and tribal structures. Chiefs, known as “great chiefs” or “custom chiefs,” hold significant authority within their tribes. Kanak spirituality is closely tied to the land and the ancestors. Customary religion involves rituals, dances, and ceremonies that honor the spirits of the land and ancestors.

Things you didn’t know about New Caledonia:

• The waters around New Caledonia are known for their many shipwrecks, including the famous shipwreck of the “Lapérouse,” a French explorer who disappeared there in 1788.
• The New Caledonia Barrier Reef is the world’s second-largest coral reef system, right after Australia’s Great Barrier Reef. It’s a UNESCO World Heritage Site and a paradise for snorkelers and divers.
• The Isle of Pines is famous for its tall, distinctive pine trees, which are believed to have been brought to the island by Captain James Cook in the 18th century. These pines are quite different from the Araucaria trees found on the main island.
• The island is one of the world’s largest producers of nickel, a vital component in stainless steel production. In fact, New Caledonia is sometimes referred to as “The Nickel Island.”
• The Kagu, also known as the Caledonian Ground Dove, is a unique bird found only in New Caledonia. It’s often called a “living fossil” because it has remained relatively unchanged for around 30 million years.

Porc Sucré is as popular in New Caledonia as steak frites is everywhere else. I loved the zingy fresh salsa to top it off. This recipe is quick easy and delicious.

Ingredients:

Pork Sucré:

• 1 onion sliced
• 3 cloves of garlic
• Thumb-sized piece of ginger
• 2 tablespoons of sunflower oil
• 1 kg porkbelly cut in small cubes
• 5 tablespoons of brown caster sugar
• 4 tablespoons of soy sauce
• 1 tablespoon of thai fish sauce
• 10 cl water
• salt to taste

Tomato salsa:

• Handfull cherrytomatoes
• 4 sprigs of cilantro
• 1/2 Red Onion
• 2 tablespoons of white wine vinegar
• Sunflower oil
• Salt

Recipe:

Pork Sucre:

1. Sauté the garlic, onions and ginger in the oil in a casserole pan.
2. Add the porkbelly and brown for a few minutes.
3. Meanwhile in a small saucepan make a caramel of the brown sugar and a tablespoon of water.
4. Add your caramel to the porkbelly, and pour in the soy sauce and the fish sauce
5. Put in a little extra water if you like it more saucy.
6. Leave to simmer for 15 minutes.
7. Serve with tomato salsa and sticky rice.

Tomato salsa:

1. Slice the tomatoes and onions
2. Chop the cilantro
3. Mix in the rest of the ingredients.