Papua New Guinean Mumu (Pork and Root Vegetable Bake)

Mumu is a communal Papua New Guinean cooking tradition built around meat, root vegetables, greens, and aromatic leaves. This home-oven version keeps the layered spirit while making the dish accessible without an earth oven.

The pork and vegetables steam together in a tightly covered pot, absorbing ginger, garlic, coconut, and their own savory juices. The result is tender, fragrant, and generous enough for a table of guests.

Seal the pot tightly so the steam stays inside; a sheet of foil under the lid helps if the lid is loose.

Serving Suggestions

Serve in shallow bowls with lime wedges and extra chopped greens.

Recipe Notes

Use any combination of sweet potato, taro, cassava, and green banana that is available, keeping the pieces similarly sized for even cooking.

Papua New Guinean Mumu (Pork and Root Vegetable Bake)

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A home-oven mumu of tender pork, root vegetables, cabbage, ginger, garlic, and coconut milk.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Papua New Guinean

Calories: 690

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Mumu layers

• 2 lb boneless pork shoulder cut into 2-inch pieces
• 1 1/2 lb sweet potatoes peeled and chunked
• 1 1/2 lb taro root peeled and chunked
• 1 lb cassava peeled and chunked
• 2 medium green bananas peeled and sliced
• 1/2 head green cabbage roughly chopped
• 1 medium yellow onion sliced
• 2 tbsp fresh ginger finely grated
• 4 cloves garlic minced
• 1 can unsweetened coconut milk 14 fl oz can
• 1/2 cup water
• 2 tsp fine salt

For the pot

• 4 large banana leaves or parchment sheets, for lining

Equipment

• Large Dutch oven with lid
• Aluminum foil
• Chef’s knife
• Cutting board

Method

 

Prepare:

1. Heat the oven to 325°F (165°C). Rinse the taro and cassava well after peeling.
2. Mix the pork with the ginger, garlic, coconut milk, water, and salt.

Layer and cook:

1. Line a large Dutch oven with banana leaves, letting some hang over the sides. Layer in the cabbage, onion, pork mixture, sweet potatoes, taro, cassava, and green bananas.
2. Fold the leaves over the top, cover tightly with foil and the lid, and bake for 1 hour 45 minutes, until the pork and roots are tender.

Serve:

1. Rest the covered pot for 10 minutes. Open carefully, toss the layers gently with the cooking juices, and serve hot.

Nutrition

Calories: 690kcalCarbohydrates: 68gProtein: 37gFat: 30gSaturated Fat: 14gCholesterol: 105mgSodium: 860mgFiber: 11gSugar: 11g

Notes

• Taro and cassava must be fully cooked before serving.
• A tightly sealed pot is the key to the steaming effect.