Entree: Samoa – Lu'au (A traditional Samoan stew of taro leaves simmered in coconut cream with meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) fresh taro leaves, stems removed, thoroughly rinsed and stacked (alternatively use thawed frozen taro leaves)
- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 2 cups (480 ml) coconut cream
- 1 medium onion, sliced (about 6 oz /170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) water or thin coconut milk if needed
- 2 tbsp (30 g) chopped green onion for garnish
- 1–2 tbsp (15–30 ml) fresh lemon or lime juice (optional)

Instructions

1. If using fresh taro leaves, wear gloves. Remove thick stems and rinse leaves thoroughly to remove grit. Stack and roll leaves, then chop roughly into manageable pieces.
2. In a large heavy-bottom pot, heat oil over medium-high heat. Brown pork pieces on all sides, about 6–8 minutes, then remove and set aside.
3. In the same pot, add sliced onion and sauté 3–4 minutes until softened. Add garlic and cook 1 minute more.
4. Return pork to the pot, add about 1 cup (240 ml) water (or thin coconut milk) and bring to a simmer. Cover and cook gently for 25–30 minutes until pork begins to tenderize.
5. Reduce heat to medium-low. Layer chopped taro leaves over the pork, pour coconut cream evenly over the leaves, and season with salt and pepper. Do not stir aggressively — instead press leaves down so they are mostly submerged.
6. Cover and simmer very gently for 25–40 minutes, until the taro leaves are completely tender and the pork is fully cooked and fork-tender. Stir once gently toward the end to combine; if mixture is too thick, add a splash of water.
7. Adjust seasoning and stir in lemon or lime juice if using. Garnish with chopped green onion and serve hot with boiled taro, breadfruit, or steamed rice.