Papua New Guinea Taro Leaf Stew with Smoked Pork and Coconut

A traditional Highlands-style stew from Papua New Guinea that simmers young taro leaves with smoked pork, sweet potato, and rich coconut cream. The leaves break down into a silky, earthy green base that balances the salty, smoky meat. It is everyday comfort food across the islands and is traditionally ladled over boiled yam or sago.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 44 gFat
• 24 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 7 gSugar
• 28 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 190 mgCalcium
• 4.5 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the stew

• 1 tablespoon coconut oil
• 400 g smoked pork belly, diced into 2 cm cubes
• 1 large brown onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 ripe tomato, chopped
• 500 g young taro leaves, stems removed and leaves torn
• 400 ml full-fat coconut cream
• 500 ml chicken stock or water
• 300 g orange sweet potato, peeled and cubed
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper

To finish and serve

• 1 lime, cut into wedges
• 2 spring onions, finely sliced
• Steamed sago pearls or boiled yam, to serve

Directions

1. Heat the coconut oil in a heavy-based pot over medium heat. Add the smoked pork and cook for 4-5 minutes, stirring occasionally, until the edges turn golden and crisp.
2. Stir in the onion, garlic, and ginger and cook for 3 minutes until softened and fragrant. Add the chopped tomato and continue cooking for 2 minutes until it begins to break down.
3. Pour in the coconut cream and chicken stock, scraping up any browned bits from the base of the pot. Bring the liquid to a gentle simmer.
4. Add the sweet potato cubes and simmer, partially covered, for 10 minutes until they are just tender when pierced with a knife.
5. While the sweet potato cooks, prepare the taro leaves wearing kitchen gloves if you have sensitive skin. Stack the leaves, roll them tightly, and slice into 2 cm ribbons.
6. Add the taro leaves to the pot in batches, stirring each batch until it wilts before adding more. Once all the leaves are in, press them down so they are mostly submerged.
7. Reduce the heat to low, cover, and simmer gently for 18-20 minutes, stirring every 5 minutes. The leaves should collapse into a silky, dark green sauce and the pork should be fork-tender.
8. Season with the salt and pepper and simmer uncovered for 2 more minutes to thicken slightly. Taste and adjust seasoning; the broth should be rich and a little smoky.
9. Remove from the heat and let the stew rest for 5 minutes so the leaves set. Ladle over hot sago or boiled yam, scatter over the spring onions, and serve with lime wedges for squeezing over.

Cook’s Notes

• Always wear gloves when handling fresh taro leaves – they contain calcium oxalate crystals that can irritate skin and cause itchiness in the mouth if undercooked.
• Choose only young, tender taro leaves; mature leaves stay fibrous and stringy even after long cooking.
• Smoked pork belly gives the most authentic flavor, but smoked mackerel or bone-in chicken thighs are excellent swaps.
• Never boil the stew rapidly once the leaves are added – a gentle simmer keeps them silky rather than mushy or bitter.
• A squeeze of lime at the end cuts through the richness of the coconut and brightens the smoky pork.

More Papua New Guinea Recipes You’ll Love

Craving more flavors from Papua New Guinea? Try these traditional recipes:

• Earth Oven Pork and Root Vegetables
• Papua Sago Coconut Pudding
• Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle

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