Entree: Papua New Guinea – Northern Culinary Region – Mumu (Traditional earth-oven roast of pork, root vegetables, and greens wrapped and steamed in leaves)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs

Additional 1 hr 30 min

Total 6 hrs 15 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into large chunks
- 2 lb (900 g) sweet potatoes (kaukau), peeled and halved
- 1 lb (450 g) taro, peeled and halved
- 6 green cooking bananas (plantains), approx. 2 lb (900 g) total, peeled
- 2 large onions, approx. 10 oz (280 g), sliced
- 4 cloves garlic, minced
- 2 cups (480 ml) coconut cream
- 4 tbsp (60 ml) rendered pork fat or vegetable oil
- 4 cups (120 g) leafy greens such as kaukau leaves, spinach, or bok choy, roughly chopped
- 1 tbsp (18 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 6 large banana leaves, rinsed
- Clean hot stones (no measurement required)
- Twine or wire mesh to secure and cover the pit (no measurement required)

Instructions

1. Build a wood fire in a cleared pit large enough for your mumu and heat a bed of clean stones until they are very hot and glowing, about 1–1.5 hours. Maintain strong heat so stones are thoroughly heated.
2. While stones heat, season the pork chunks with salt and pepper and toss with coconut cream and half the minced garlic; set aside to marinate briefly.
3. Sauté the sliced onions and remaining garlic in the rendered fat until softened and translucent, about 8–10 minutes.
4. On a clean surface, lay overlapping banana leaves to form a large base layer. Place a few of the hot stones on the leaves to begin the cooking base (use tongs or a shovel; wear gloves).
5. Layer pork pieces over the stones, then arrange a layer of taro and sweet potatoes, spread the sautéed onions, add bananas and chopped greens. Repeat until all ingredients are layered, finishing with a layer of greens.
6. Pour any remaining coconut cream over the top, fold the banana leaves tightly to enclose the food, and secure with twine or cover with wire mesh. Cover the bundle with soil and embers to seal the pit.
7. Cook undisturbed for 3–4 hours, checking minimal steam release after 3 hours; cooking time depends on pit heat. The pork should be fork-tender and tubers soft.
8. Carefully uncover, remove the bundle, unwrap the banana leaves, and transfer contents to a serving platter. Discard any stones and enjoy family-style.