Entree: Cook Islands – Central Culinary Region – Umukai (Traditional earth oven roast of pork, taro, and breadfruit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into 8–10 pieces, approx. 6 oz (170 g) each
- 2 tsp (10 g) sea salt
- 1 tsp (4 g) freshly ground black pepper
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 1 large breadfruit or jackfruit substitute, peeled and cut into 1-inch (2.5 cm) wedges, about 2–3 lb (900–1350 g)
- 2 lb (900 g) taro, scrubbed and halved if large
- 2 cups (480 ml) coconut cream
- 1 large onion, quartered
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 bay leaves
- 2 bunches of banana leaves or large collard leaves for wrapping, or heavy-duty aluminum foil
- 1 lime, cut into wedges, for serving
- Fresh chopped parsley or chopped fresh island herbs for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the pork: in a large bowl combine garlic, ginger, soy sauce, brown sugar, salt, and pepper. Add pork pieces and toss to coat. Cover and refrigerate at least 1 hour or overnight.
2. Preheat your oven to 375°F (190°C). If using a charcoal grill or oven-roasted method to mimic an umu, prepare for indirect heat and a covered environment.
3. Prepare wrapping: if using banana leaves, wilt them briefly over a low flame or in the oven to make pliable. Lay a double layer of banana leaf or a sheet of heavy foil on a work surface.
4. Layer the ingredients: place a few breadfruit wedges and taro pieces in the center of the leaf or foil, add a quartered onion and a bay leaf, then place marinated pork pieces on top. Drizzle 1/2 cup (120 ml) coconut cream and a teaspoon (1 tsp (5 ml)) of coconut oil over the stack.
5. Fold the banana leaf or foil snugly to make a sealed parcel. Repeat to make two large parcels or three medium parcels to fit your baking dish.
6. Place parcels in a deep baking dish or roasting pan, cover the pan tightly with foil, and roast in the preheated oven for 2 to 2 1/2 hours, until pork is tender and taro is cooked through. For a smokier umu note, uncover for the last 15 minutes to brown slightly.
7. Carefully open parcels (steam will escape). Transfer contents to a large platter, spoon remaining cooking juices over the meat and vegetables, and garnish with chopped herbs. Serve with lime wedges.

1. Marinate the pork: in a large bowl combine garlic, ginger, soy sauce, brown sugar, salt, and pepper. Add pork pieces and toss to coat. Cover and refrigerate at least 1 hour or overnight.
2. Preheat your oven to 375°F (190°C). If using a charcoal grill or oven-roasted method to mimic an umu, prepare for indirect heat and a covered environment.
3. Prepare wrapping: if using banana leaves, wilt them briefly over a low flame or in the oven to make pliable. Lay a double layer of banana leaf or a sheet of heavy foil on a work surface.
4. Layer the ingredients: place a few breadfruit wedges and taro pieces in the center of the leaf or foil, add a quartered onion and a bay leaf, then place marinated pork pieces on top. Drizzle 1/2 cup (120 ml) coconut cream and a teaspoon (5 ml) of coconut oil over the stack.
5. Fold the banana leaf or foil snugly to make a sealed parcel. Repeat to make two large parcels or three medium parcels to fit your baking dish.
6. Place parcels in a deep baking dish or roasting pan, cover the pan tightly with foil, and roast in the preheated oven for 2 to 2 1/2 hours, until pork is tender and taro is cooked through. For a smokier umu note, uncover for the last 15 minutes to brown slightly.
7. Carefully open parcels (steam will escape). Transfer contents to a large platter, spoon remaining cooking juices over the meat and vegetables, and garnish with chopped herbs. Serve with lime wedges.