Entree: Wallis and Futuna – Southern Culinary Region – Pork Lu'au (Pork braised in taro leaves and coconut milk with island aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 10–12 taro leaves, stems removed, about 12 oz (340 g)
- 1 cup (240 ml) canned coconut milk (full fat)
- 1 cup (240 ml) water or light chicken broth
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (5 ml) finely grated turmeric or 1/2 tsp (2.5 ml) ground turmeric
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small green chili or Scotch bonnet, seeded and finely chopped (optional)
- 1 tbsp (15 ml) fresh lime juice
- 2 scallions, chopped for garnish (optional)

Instructions

1. Rinse taro leaves, remove thick stems, and pat dry. Stack leaves and slice if large so they fold easily around pork.
2. Heat oil in a heavy pot over medium-high heat. Add pork cubes and brown on all sides in batches, about 6–8 minutes total; transfer browned pork to a plate.
3. Reduce heat to medium, add onion, garlic, ginger, turmeric, and chopped chili if using. Sauté until onion is soft and aromatic, about 4 minutes.
4. Return pork to the pot, add coconut milk and water or broth, stir to combine, and bring to a gentle simmer. Season with salt and pepper.
5. Layer taro leaves over the pork and liquid, tucking leaves down so they are submerged as much as possible. Cover pot tightly with lid.
6. Reduce heat to low and simmer gently until pork is tender and taro leaves are soft, about 45–60 minutes. Check once midway to ensure there is still liquid; add up to 1/2 cup (120 ml) water if needed.
7. Uncover, stir gently to integrate taro leaves into the sauce; finish with lime juice and adjust salt and pepper to taste.
8. Serve hot, garnished with chopped scallions if desired, alongside steamed root vegetables or rice.