MumuBanana Leaf Pork and Root Vegetables

Name: Mumu (Banana Leaf Pork and Root Vegetables)
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Papua New Guinea
Ingredients: 800 g Pork Shoulder (cut into large chunks); 5 g Salt; 2 g Black Pepper; 600 g Sweet Potato (peeled and cut into large chunks); 400 g Taro Root (peeled and cut into large chunks); 400 g Yam (peeled and cut into large chunks); 200 g Aibika Leaf (roughly chopped); 150 g Onion (finely chopped); 10 g Garlic (crushed); 30 ml Coconut Oil; 400 ml Coconut Milk; 3 g Salt; 200 ml Water; 4 pcs Banana Leaf (whole)

Mumu is both an earth-oven method and the food cooked in it. This home-oven adaptation wraps pork, root vegetables, aibika, and coconut milk in banana leaf and cooks them slowly until tender.

Prep

30m

Cook

2h 10m

Serves

Estimated

Nutrition

Per serving

787kcal

Calories

30g

Protein

45g

Fat

67g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pork

800g
Pork Shoulder (cut into large chunks)
5g
Salt
2g
Black Pepper

Roots

600g
Sweet Potato (peeled and cut into large chunks)
400g
Taro Root (peeled and cut into large chunks)
400g
Yam (peeled and cut into large chunks)

Greens

200g
Aibika Leaf (roughly chopped)

Base

150g
Onion (finely chopped)
10g
Garlic (crushed)
30ml
Coconut Oil
400ml
Coconut Milk
3g
Salt
200ml
Water
4pcs
Banana Leaf (whole)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

11 steps

01
Preheat the oven to 180°C (350°F). Briefly pass the banana leaves over a flame or dip them in hot water so they become flexible.
02
Rub the pork shoulder with the salt and black pepper.
03
Place the sweet potato, taro root, and yam in a bowl and set aside.
04
Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden.
05
Stir in the garlic and cook just until fragrant. Add the salt, water, and coconut milk, then bring the mixture to a gentle simmer.
06
Add the seasoned pork shoulder to the pot, cover, and simmer until the meat begins to soften but is not fully tender.
07
Line a deep roasting pan with the softened banana leaves, leaving enough overhang to fold over the top. Spread the aibika leaf over the bottom.
08
Arrange the sweet potato, taro root, and yam over the greens, then spoon the pork and cooking liquid on top.
09
Fold the banana leaves over the filling and cover the pan tightly with foil.
10
Bake until the root vegetables are soft all the way through and the pork shoulder reaches at least 71°C (160°F) and is pull-apart tender.
11
Let the parcel rest briefly, then unwrap and serve while hot.

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