Solomon Islands Breadfruit and Pork in Coconut Sauce
A comforting and savory stew combining tender chunks of breadfruit and succulent pork, simmered in a rich, creamy coconut milk sauce infused with local aromatics. This dish is a staple in many island households.
🧂 Ingredients
- 750 g Pork shoulder(cut into 1-inch cubes)
- 1 medium Breadfruit(peeled, cored, and cut into 1-inch cubes)
- 800 ml Coconut milk(full fat)
- 200 ml Water or stock
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Cooking oil
👨🍳 Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
💡 Tip: Don't overcrowd the pot; brown the pork in batches if necessary. - 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Stir in the turmeric powder, salt, and black pepper. Return the browned pork to the pot.
- 4
Pour in the coconut milk and water (or stock). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the pork is becoming tender.
💡 Tip: Stir occasionally to prevent sticking. - 5
Add the cubed breadfruit to the pot. Ensure the breadfruit is mostly submerged in the liquid. Cover and continue to simmer for another 30 minutes, or until the breadfruit is tender and the sauce has thickened.
- 6
Taste and adjust seasoning if necessary. Serve hot, typically with rice or on its own.
💡 Tip: The sauce should be rich and creamy.
💡 Pro Tips
- ✓If fresh breadfruit is unavailable, canned breadfruit can be used, but adjust cooking time accordingly.
- ✓For a spicier version, add a chopped chili pepper along with the garlic and ginger.
- ✓This dish tastes even better the next day as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of chopped leafy greens (like spinach) in the last 10 minutes of cooking.
- Substitute chicken thighs for pork for a lighter version.
- A splash of fish sauce can add an extra layer of umami.