Entree: Vanuatu – laplap (root-cake)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 4 cups (about 500 g) grated taro or cassava (or grated breadfruit)
- 1 lb (454 g) pork shoulder, cut into 1/2-inch pieces
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 scallions, thinly sliced
- 1 medium tomato, diced (about 120 g)
- 1 small red chile (optional), finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) coconut oil or vegetable oil
- Banana leaves, washed and trimmed, enough to wrap portions

Instructions

1. Preheat oven to 350°F (175°C). In a skillet over medium heat, warm the coconut oil and sauté onion and garlic until translucent, about 3–4 minutes. Add the pork pieces and sear until lightly browned, 4–5 minutes; stir in diced tomato, scallions, chopped chile (if using), salt, and pepper, and cook 2 minutes more. Remove from heat.
2. In a large bowl, combine the grated taro/cassava with the coconut milk and mix until a thick paste forms. Lay out banana leaves and spoon a portion (about 1 cup/160 g) of the root mixture onto each leaf, flattening into a rough rectangle. Top each with a portion of the pork mixture and drizzle with about 2 tbsp (30 ml) coconut cream. Fold the banana leaf to enclose the filling and secure with kitchen twine or toothpicks. Place wrapped packages on a baking sheet and bake for 50–60 minutes, or until the root mixture is set and pork is cooked through. Alternatively, steam the wrapped parcels for 60–75 minutes. Unwrap and serve hot directly from the leaf.