Vanuatuan Lap-Lap with Pork and Coconut

Lap-lap is one of Vanuatu’s signature foods: grated root vegetables are layered with coconut cream and meat, then baked until tender and sliceable.

This accessible home version uses cassava, sweet potato, and pork shoulder, with banana leaves lending a gentle earthy aroma while the coconut keeps the interior moist.

Squeeze only a little liquid from the grated cassava; it should be moist enough to steam and set rather than dry out in the oven.

Serving Suggestions

Serve warm in thick slices with a crisp green salad, lime wedges, and extra coconut cream.

Recipe Notes

Lap-lap keeps refrigerated for up to 3 days. Reheat covered so the root layer stays moist.

Vanuatuan Lap-Lap with Pork and Coconut

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A hearty Vanuatuan baked dish of grated cassava and sweet potato layered with pork and coconut cream.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: Vanuatuan

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Pork filling

• 1 tbsp neutral oil
• 1 1/2 lb pork shoulder cut into 1-inch pieces
• 1 medium yellow onion finely diced
• 3 cloves garlic minced
• 1 tsp ground black pepper
• 1 tsp kosher salt

Root layer

• 2 lb cassava peeled and grated
• 1 lb sweet potato peeled and grated
• 2 cups coconut cream unsweetened
• 1 medium banana leaf or parchment for lining

Equipment

• Food processor or box grater
• Large mixing bowl
• 9-by-13-inch baking dish
• Heavy skillet

Method

 

Cook the pork:

1. Heat the oil in a skillet over medium-high heat. Brown the pork in batches.
2. Add the onion, garlic, pepper, and salt. Cook for 5 minutes, then add 1/2 cup of water, cover, and simmer for 15 minutes. Cool slightly.

Build the lap-lap:

1. Heat the oven to 375°F / 190°C. Line a 9-by-13-inch baking dish with the banana leaf, leaving an overhang.
2. Combine the grated cassava and sweet potato with 1 1/2 cups of coconut cream. Spread half the root mixture in the dish, add the pork, then cover with the remaining roots.
3. Pour the remaining 1/2 cup coconut cream over the top and fold the banana leaf over the filling. Cover the dish tightly with foil.

Bake and serve:

1. Bake for 65 minutes, then uncover and bake for 15 to 20 minutes more, until the roots are tender and the center is set.
2. Rest for 15 minutes. Cut into thick portions and serve warm.

Nutrition

Calories: 610kcalCarbohydrates: 67gProtein: 25gFat: 28gSaturated Fat: 20gCholesterol: 74mgSodium: 590mgFiber: 7gSugar: 8g

Notes

• Cassava must be peeled thoroughly before grating and cooking.
• Banana leaf is traditional but parchment works well for a home oven.