Entree: Tokelau – Keke Pua'a (Savory baked or steamed pork and taro cake wrapped in leaves and cooked in coconut milk)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes, about 6 cups (approx. 900 g) usable meat when chopped
- 2 cups (480 ml) coconut cream
- 2 cups (480 ml) grated fresh coconut or unsweetened desiccated coconut rehydrated
- 3 cups (360 g) grated taro corm (or cooked and mashed taro)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh grated ginger
- 2 scallions, thinly sliced (about 2 oz / 60 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) ground turmeric or 1 tbsp (15 ml) fresh grated turmeric (optional, for color)
- 2 tbsp (30 ml) vegetable oil or rendered pork fat
- Banana leaves or taro leaves for wrapping, enough to make 6 parcels (if unavailable, heavy-duty foil can be used)
- Kitchen twine for tying parcels (optional)

Instructions

1. Preheat oven to 350°F (175°C) if baking; if using a steam method, prepare a large steamer or set a rack in a covered pot with an inch of water and bring to a simmer.
2. In a large skillet over medium heat, warm the oil and brown the pork cubes in batches until lightly seared on all sides, about 5–7 minutes per batch; transfer to a bowl.
3. In the same skillet, add onion, garlic, and ginger and sauté until softened and fragrant, about 3–4 minutes; stir in turmeric if using.
4. Return the pork to the skillet, add coconut cream and grated coconut, bring to a gentle simmer and cook 10 minutes to marry flavors; adjust salt and pepper.
5. Remove from heat and fold in the grated or mashed taro and sliced scallions until the mixture is cohesive but still slightly loose — it will firm as it cooks.
6. Lay out prepared banana or taro leaves (or foil) and portion the mixture into 6 equal mounds; fold leaves over to make tight parcels and tie with kitchen twine if desired.
7. Cook parcels: for an umu/earth oven, place among hot coals and cook 1.5–2 hours until fully tender and set; for oven, place parcels on a baking tray and bake 60–75 minutes; for steaming, steam covered 60–75 minutes until pork and taro are tender and cake is set.
8. Let parcels rest 10 minutes, then unwrap and slice into wedges. Serve hot with island greens or boiled root vegetables.