Earth Oven Pork and Root Vegetables

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Earth oven cooking is the soul of Papua New Guinea's highlands, where pork and root vegetables are slow-roasted on heated stones beneath a mound of earth for hours. This classic highland mumu-style feast combines tender pork shoulder with sweet potato, taro, yam, and green bananas wrapped in banana leaves, all infused with earthy smoke and gentle steam. The result is fall-apart meat and naturally sweet vegetables that need almost no seasoning.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 25 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 8 gSugar
• 36 gProtein
• 360 mgSodium
• 1250 mgPotassium
• 110 mgCalcium
• 4.2 mgIron
• 32 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Pork and Aromatics

• 2.5 lbs pork shoulder, cut into 2-inch chunks
• 1 large yellow onion, thickly sliced
• 5 garlic cloves, smashed
• 1 inch fresh ginger, thinly sliced
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil

For the Root Vegetables and Banana

• 1.5 lbs sweet potato (kumara), scrubbed
• 1 lb taro root, peeled and halved
• 1 lb yam, peeled and cut into chunks
• 4 green cooking bananas, peeled and halved lengthwise

For Wrapping and Greens

• 1 large bunch aibika or pumpkin leaves (about 8 oz)
• 8 to 10 large banana leaves, briefly passed over an open flame
• 1 cup water or coconut water

Directions

1. Prepare the cooking pit or Dutch oven. Dig a pit about 2 feet deep and 3 feet wide, or line a large heavy Dutch oven with banana leaves. Heat a layer of clean river stones in the pit, or preheat the oven to 375°F (190°C), for 45 minutes until the stones are thoroughly hot.
2. Season the pork chunks with salt, pepper, smashed garlic, ginger, and oil, massaging the aromatics into the meat. Let stand 20 minutes while the stones heat.
3. Line the bottom and sides of the pit or Dutch oven with banana leaves, leaving plenty of overhang so the leaves can be folded to wrap the food completely.
4. Place the seasoned pork in the center and arrange the sweet potato, taro, yam, and green bananas around it in concentric layers. Scatter the sliced onion evenly over the top.
5. Pour the water or coconut water over everything, lay the bunch of greens across the top, then fold the overhanging banana leaves over to seal the bundle into a closed parcel.
6. For pit cooking: pile the hot stones on top of the leaf parcel, cover with damp sacks or grass, then seal with 4 to 6 inches of soil. For oven adaptation: cover the Dutch oven tightly with its lid or foil, reduce heat to 325°F (160°C), and cook undisturbed for 3 hours.
7. Carefully remove the soil, sacks, and stones, or lift the lid, and let the bundle rest 10 minutes before peeling back the banana leaves; the pork should be fall-apart tender and the vegetables silky.
8. Transfer the pork and vegetables to a warm platter, tear the steamed greens over the top, and spoon the rich pan juices over everything. Serve family-style, eaten with hands or flatbread.

Cook’s Notes

• If aibika or pumpkin leaves are unavailable, use collard greens, chard, or even kale for a similar earthy steamed effect.
• A heavy Dutch oven lined with banana leaves is the easiest home adaptation and captures the gentle steam-roasting of a true pit mumu.
• Substitute unripe plantains for green cooking bananas if needed; ripe bananas will turn to mush.
• Save the pan juices; they make a richly flavored base for a quick soup or sauce the next day.
• Wear kitchen gloves when handling taro and yam if your skin is sensitive, as they can cause mild irritation.

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