Vanuatu-Style Baked Pork in Banana Leaves

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This Vanuatu-inspired take on the traditional island parcel wraps marinated pork shoulder in banana leaves and slow-bakes it until meltingly tender. Coconut cream, garlic, and ginger perfume the meat while the leaves keep every drop of juice locked in. Serve with steamed root vegetables for a true Pacific plate.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 520 mgSodium
• 640 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the pork and marinade

• 2 lb pork shoulder, trimmed and cut into 2-inch cubes
• 1 cup thick coconut cream
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Pork shoulderThick coconut creamYellow onionGarlic clovesFresh gingerSoy sauceSea saltBlack pepper

For the greens and assembly

• 4 large banana leaves, cut into 12×14-inch rectangles
• 3 cups chopped island cabbage or baby spinach
• 1/2 cup extra coconut cream for spooning
• 1/4 cup water
• Kitchen twine, for tying

Banana leavesIsland cabbage or baby spinachExtra coconut creamWater

Directions

1. Toss the pork cubes with the coconut cream, sliced onion, garlic, ginger, soy sauce, salt, and pepper in a large bowl; cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. If using fresh banana leaves, quickly pass each piece over an open flame for 5 to 10 seconds per side, or plunge into boiling water for 30 seconds, until softened and pliable; pat dry and trim any tough ribs.
3. Lay one banana leaf rectangle shiny-side up on a flat surface; mound 3/4 cup of the chopped greens in the center, then top with one-quarter of the marinated pork and 2 tablespoons of the extra coconut cream.
4. Fold the long sides of the leaf over the filling, then roll tightly from one short end to form a neat, flat parcel; tie securely with kitchen twine in two places so no juices can escape.
5. Repeat with the remaining leaves and pork to make 4 parcels, then arrange them seam-side up in a deep ovenproof baking dish.
6. Pour any leftover marinade and the 1/4 cup water into the bottom of the dish; cover tightly with a lid or a double layer of aluminum foil.
7. Bake at 325°F (160°C) for 80 to 90 minutes, until the pork pulls apart easily with a fork; for a lightly toasted leaf, uncover and broil 2 to 3 minutes at the end.
8. Rest the parcels for 5 minutes, then snip the twine and open at the table; spoon the fragrant pan juices over the meat and serve hot.

Cook’s Notes

• Frozen banana leaves are widely available at Asian and Latin markets; thaw completely before use and they will be just as pliable as fresh.
• For a more traditional flavor, layer blanched taro leaves inside the banana leaf wrap before adding the pork.
• Add 1 small chopped chili or a pinch of crushed red pepper to the marinade for gentle island heat.
• Serve parcels alongside boiled taro, yam, or cassava to soak up the rich coconut-pan juices.
• Leftovers reheat beautifully in a 300°F oven while still wrapped in the leaves, keeping the meat moist.

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