Easy Papua New Guinean Mumu
Slow-cooked pork and vegetables, adapted from the traditional earth-oven method for a regular stovetop pot — the coconut cream does double duty here, keeping everything moist through the long, low cook.
Ingredients
Instructions
Layer the pork cubes and vegetables in a heavy pot, starting with the denser sweet potato at the bottom so it is closer to the heat.
Continue layering the remaining vegetables and pork on top.
Pour the coconut cream evenly over the top, then cover tightly with a lid or foil then a lid to trap the steam.
Cook over low heat for 2-3 hours without lifting the lid too often, until the pork is meltingly tender and the vegetables have soaked up the coconut cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.