Lap LapBaked Root-Vegetable Pudding with Pork
A Vanuatu-style lap lap made with grated cassava and taro, coconut cream, and pork, enclosed in banana leaf and baked until the root mixture is fully cooked.
Prep
35m
Cook
1h 45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Base
- 600gCassava Root (peeled and finely grated)
- 400gTaro Root (peeled and finely grated)
- 300mlCoconut Cream
- 4pcsBanana Leaf (softened over heat)
Filling
- 500gPork Shoulder (cut into small pieces)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 30mlCoconut Oil
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pan over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 02
Add the pork shoulder and salt, then cook until lightly browned. Cover and cook gently until the pork reaches at least 63°C (145°F), is tender, and most of its juices have reduced.
- 03
Combine the cassava root, taro root, and coconut cream in a bowl until the mixture looks thick and evenly moistened.
- 04
Preheat the oven to 180°C (356°F). Line a baking dish with the banana leaves.
- 05
Spread half of the base into the lined dish. Spoon the filling evenly over it, then cover with the remaining base and smooth the top.
- 06
Fold the banana leaves over the top to enclose the laplap as neatly as possible.
- 07
Bake until the cassava root and taro root are completely cooked, the mixture is firm throughout, and no raw root texture remains.
- 08
Let the laplap rest briefly, then cut into portions and serve warm.
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