Samoan Umu Pork and Taro Leaf Bundle
A traditional Samoan delicacy cooked in an umu (earth oven), this dish features tender pork and nutrient-rich taro leaves, all enveloped in creamy coconut milk and steamed to perfection within banana leaves. The umu cooking method imparts a unique smoky flavor and ensures the ingredients remain incredibly moist and tender.
🧂 Ingredients
- 1 kg Pork shoulder or belly(cut into large chunks)
- 1 large bunch Taro leaves(fresh, stems removed, washed thoroughly)
- 2 cups Coconut cream(freshly extracted preferred)
- 1 large Onion(finely chopped)
- 1 tbsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 12-15 large Banana leaves(wilted over heat to become pliable)
- sufficient Volcanic rocks(for umu oven)
- sufficient Firewood and coconut husks(for heating rocks)
👨🍳 Instructions
- 1
Prepare the umu: Build a fire with firewood and coconut husks. Once the fire has burned down to hot coals, carefully place volcanic rocks on top to heat them thoroughly for at least 30-40 minutes until glowing red.
- 2
Prepare the pork: Season the pork chunks generously with salt and pepper. In a bowl, combine the chopped onion with the pork.
- 3
Prepare the taro leaves: If using fresh taro leaves, blanch them briefly in boiling water for about 1-2 minutes to soften them and reduce any bitterness. Drain and squeeze out excess water. Chop the leaves roughly.
- 4
Create the coconut mixture: In a separate bowl, whisk together the coconut cream, salt, and pepper. Stir in the chopped taro leaves until well combined.
- 5
Assemble the parcels: Lay out two to three wilted banana leaves, overlapping them to create a large, waterproof surface. Place a portion of the seasoned pork in the center. Spoon a generous amount of the taro leaf and coconut mixture over the pork.
- 6
Wrap the parcels: Carefully fold the banana leaves to enclose the pork and taro mixture, creating a sealed parcel. Secure with kitchen twine if needed.
- 7
Load the umu: Once the rocks are hot, carefully remove the hot coals and excess ash. Place the prepared banana leaf parcels directly onto the hot rocks. If cooking other items, arrange them around the pork parcels.
- 8
Cover and cook: Quickly cover the food with more banana leaves or mats to trap the steam. Then, cover the entire umu with soil or sand to seal in the heat. Cook for 2 to 3 hours, depending on the size of the pork pieces and the heat of the umu.
- 9
Unearth and serve: Carefully unearth the umu, remove the soil and leaves. Unwrap the parcels to reveal the tender, flavorful pork and taro leaves. Serve hot, typically with taro or breadfruit.
💡 Pro Tips
- ✓Wilt the banana leaves over a gentle flame or in hot water to make them pliable and prevent tearing.
- ✓Ensure the umu is well-sealed to trap steam and cook the food evenly.
- ✓The cooking time can vary greatly depending on the size of the umu and the heat of the rocks. It's best to check for doneness after 2 hours.
- ✓If fresh taro leaves are unavailable, spinach can be used as a substitute, though the flavor will be different.
🔄 Variations
- Add sliced onions or other root vegetables like taro or breadfruit to the parcels.
- Some variations include adding a small amount of canned corned beef to the filling for added richness.