Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Porc (Slow-braised island-style pork stew with coconut milk, taro, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork shoulder, bone-in, cut into 1.5-inch (4 cm) pieces
- 1 tbsp (15 ml) neutral oil
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 small red chili, sliced (or to taste)
- 1 stalk lemongrass, bruised and chopped (white part only)
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken or vegetable stock
- 1 lb (450 g) taro root, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (150 g) breadfruit or firm sweet potato, peeled and cubed (optional)
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) sea salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fish sauce or soy sauce
- 2 scallions, thinly sliced, about 1 oz (30 g)
- 1/4 cup (15 g) fresh cilantro or chives, chopped

Instructions

1. Pat the pork pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the oil in a large heavy-bottomed pot over medium-high heat and brown the pork in batches until well caramelized, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the onion and sauté until translucent, about 5 minutes. Add the garlic, ginger, chili, and lemongrass and cook until fragrant, about 2 minutes.
3. Return the pork to the pot. Stir in the coconut milk and stock, scraping any browned bits from the bottom. Add the taro and breadfruit (if using), brown sugar, fish sauce (or soy), and remaining salt and pepper.
4. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until pork and taro are fork-tender, about 1 to 1 1/4 hours. Stir occasionally and skim fat if desired.
5. Uncover and increase heat to medium-high to reduce the sauce slightly for 8–10 minutes if it is too thin. Stir in lime juice and adjust seasoning with salt or fish sauce.
6. Remove the bruised lemongrass stalk pieces if large. Garnish with scallions and cilantro or chives. Serve hot with steamed rice or roasted breadfruit.