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Tender pork and root vegetables from a Papua New Guinean mumu bake.

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
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Papua New Guinean
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.