Entree: Papua New Guinea – Southern Culinary Region – Mumu (Traditional Papua New Guinean earth-oven meal of pork and root vegetables steamed in banana leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.4 kg) pork shoulder, cut into 2-inch (5 cm) chunks
- 1 tbsp (15 g) kosher salt, divided
- 1 tsp (5 g) black pepper
- 4 cloves garlic, crushed
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) coconut milk
- 2 lb (900 g) sweet potatoes (kaukau), peeled and halved
- 1 lb (450 g) taro (cocoyam), peeled and halved
- 1 lb (450 g) pumpkin or squash, cut into large chunks
- 1 medium head cabbage, about 1.5 lb (700 g), quartered
- 6 green onions, trimmed and left in long pieces
- Banana leaves (enough to line and wrap the parcel)
- Hot river stones or heated bricks (if making a traditional pit; optional for home method)

Instructions

1. Marinate and sear: Toss pork chunks with 2 tsp (10 g) of the salt, pepper and crushed garlic. Heat oil in a large skillet and brown pork in batches until well caramelized, about 3–4 minutes per side; transfer to a bowl.
2. Prepare layers: Preheat oven to 325°F (165°C) if using an oven. Lay 2–3 overlapping banana leaves in a large Dutch oven or heavy roasting pan, leaving enough leaf to fold over the filling. If you do not have banana leaves, use heavy-duty foil layered with parchment.
3. Assemble: Place a layer of hot stones or heated bricks (if using) on the bottom of the lined pot, then add a layer of pork, some sweet potatoes, taro, pumpkin and cabbage. Sprinkle a little of the remaining salt over the vegetables and add a few green onion pieces. Repeat layers until all ingredients are used.
4. Add coconut milk and seal: Pour coconut milk evenly over the assembled ingredients. Fold the banana leaves up and over the filling to create a tight parcel; seal with additional foil and place the lid on the Dutch oven. If using a pit method, wrap parcels tightly and bury with hot stones and soil per traditional technique.
5. Cook low and slow: Bake in the preheated oven for 2½–3 hours until pork is tender and vegetables are soft. If using a traditional pit, cook until tender, typically 4–6 hours depending on heat.
6. Rest and serve: Remove the lid, let the parcel rest 10–15 minutes, then unwrap carefully. Serve family-style, lifting portions of meat and vegetables from the banana-leaf parcel onto plates.