Entree: French Polynesia – National Cuisine – Fafa (Stewed taro leaves simmered in coconut milk with pork)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) pork belly, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) fresh taro leaves (fafa), cleaned and roughly chopped (handle with gloves until cooked)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 cups (480 ml) coconut milk (full fat preferred)
- 1 cup (240 ml) water
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lime, cut into wedges for serving (optional)

Instructions

1. Rinse and clean the taro leaves thoroughly; if handling raw leaves can irritate the skin, wear gloves. Roughly chop and set aside.
2. In a large saucepan or deep skillet, heat the vegetable oil over medium heat. Add the pork belly pieces and brown on all sides, about 6–8 minutes.
3. Add the sliced onion and minced garlic to the pork and cook until the onion is soft and translucent, about 4 minutes.
4. Add the chopped taro leaves, stirring to wilt them down and combine with the pork and aromatics.
5. Pour in the coconut milk and water, stir, and bring to a gentle simmer. Season with salt and pepper.
6. Reduce heat to low, cover, and simmer gently for 30–40 minutes, stirring occasionally, until the taro leaves are tender and the pork is cooked through. If the mixture becomes too thick, add a splash of water.
7. Taste and adjust seasoning. Finish with a squeeze of lime if desired.
8. Serve hot over steamed white rice.