Entree: Cook Islands – Central Culinary Region – Mitiore (Cook Islands baked dish of pork and taro cooked in coconut cream and wrapped in banana leaf)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 40 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) taro root (or substitute yams), peeled and sliced about 1/2 inch (1.25 cm)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 cup (240 ml) thick coconut cream
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) soy sauce or tamari
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 g) brown sugar or coconut sugar
- 1 tsp (5 g) ground turmeric or a pinch of ground nutmeg (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2–4 banana leaves or large foil sheets for wrapping, washed and warmed to make pliable
- 2 tbsp (30 ml) vegetable oil
- Fresh cilantro or chopped spring onion for garnish (optional)

Instructions

1. In a large bowl combine coconut cream, coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, turmeric or nutmeg if using, salt, and pepper. Whisk until smooth.
2. Add pork cubes to the marinade, mix to coat thoroughly, and marinate for at least 1 hour in the refrigerator, preferably 3–4 hours.
3. Preheat the oven to 350°F (175°C). If using an earth-oven style method, a covered Dutch oven may be used to simulate steaming.
4. Heat vegetable oil in a skillet over medium-high heat and brown the pork cubes in batches for 2–3 minutes per side to develop color; they need not be fully cooked. Transfer browned pork to a bowl.
5. Layer banana leaf (or foil) in a baking dish with a slight overlap to form a packet. Arrange half the sliced taro on the leaves, then spread half the sliced onion. Place the browned pork on top, then cover with remaining taro and onions.
6. Pour the remaining coconut-milk marinade evenly over the layered contents. Fold the banana leaves (or foil) to form a tight sealed packet; tie with kitchen twine if needed. If using banana leaf, wrap additionally in foil to prevent leaks.
7. Place the packet in a baking dish and bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, until pork is tender and taro is cooked through.
8. Carefully open the packet (steam will be hot). Transfer to a serving platter, garnish with chopped cilantro or spring onion if desired, and serve with steamed rice or breadfruit.