Entree: Wallis and Futuna – National Cuisine – Ragoût de Porc (Hearty Polynesian-style pork stew braised with coconut milk and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 bay leaf
- 1 tsp (5 g) dried thyme
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 12 oz (340 g) taro or sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium tomatoes, diced
- 2 tbsp (30 ml) lime juice
- 1 tbsp (12 g) brown sugar
- Salt and black pepper to taste
- 1 small red chili, sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the pork dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the pork in batches until well caramelized, about 4–5 minutes per batch; transfer browned pork to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and cook until softened, about 5 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the smoked paprika, ground coriander, thyme, and bay leaf and cook 30 seconds to bloom the spices.
4. Return the pork to the pot, add the diced tomatoes, taro or sweet potato pieces, coconut milk, and chicken broth. Stir in the brown sugar and optional sliced chili.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the pork and root vegetables are tender, about 45–60 minutes. Stir occasionally and add a splash of water or broth if the stew becomes too thick.
6. Taste and adjust seasoning with salt, pepper, and lime juice. Remove the bay leaf before serving.
7. Serve hot garnished with chopped cilantro or parsley alongside steamed rice or baked cassava.