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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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 Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Porc Boucané
Smoked Pork Share
Air Mauritius
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  • 2 kg pork belly / pork loin,

  • 1/2 cup coarse sea salt,

  • 3 tablespoons brown sugar,

  • 1 (flush) teaspoon pink salt (sodium nitrite) - optional,

  • 4 cloves garlic finely crushed,

  • 1 teaspoon freshly ground black pepper,

  • 1 teaspoon dried red chilli flakes,

  • 2 tablespoons freshly cut coriander leaves,

  • 3 bay / kaffir lime leaves,

  • Soaked hickory chips / fruit tree cuttings or leaves for smoking,

  • Covered barbecue or smoker for smoking the pork, large plastic container and

  • 1 large Ziploc (or similar) plastic bag.

Porc Boucane , Reunion
Please note that all spoonful measures are flush spoonfuls.


  1. The use of pink salt (sodium nitrite) is optional and it will keep the meat colour pink. You may or may not use it. You may or may not remove the skin from the pork belly.

  2. Mix the coarse salt, sugar and pink salt well together in a bowl. Rub well into the pork, including the sides.

  3. Mix the crushed garlic, ground black pepper, red chilli flakes, chopped coriander leaves and torn bay or kaffir leaves well together in a bowl.

  4. Rub the crushed garlic and other spices well into the pork belly or loin, including the sides.

  5. Put the pork belly or loin gently into the Ziploc bag. Add the remaining mixture from the bowls into the Ziploc bag. Make sure that the pork is evenly coated and that the bag is Ziploc'ed airtight.

  6. Put the Ziploc bag into a plastic container with air tight cover. Place in fridge in a mid level position. Daily, turn the Ziploc bag upside down making sure that the pork is evenly coated with the salt and spice mixture.

  7. After ten days, remove the pork from the Ziploc bag, wash under running cold water and soak in cold water for 30 minutes, to remove as much salt as possible away from the meat. Wash again under cold running water and pat dry with kitchen towel paper.

  8. Pat dry the pork and put aside. Get the barbecue or smoker ready for the smoking of the pork. Use hickory chips or fruit tree branches / leaves to generate the smoke. Use a water smoker to prevent the meat from drying. If you are smoking within a covered barbecue, place a container of water within the barbecue to keep the meat moist. Smoke for 5 to 6 hours or until the meat is smoked to your preference. Use a meat thermometer to check that the pork is cooked inside. The thermometer should read at least 65 degrees C for the pork to be adequately cooked. Note: use a special cast iron box in your covered barbecue to contain the soaked hickory chips / fruit tree cuttings, and

  9. Enjoy the smoked pork / porc boucané in rougailles.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.