Entree: Tonga – Pulu Siu (Taro-leaf parcels of seasoned meat simmered in coconut milk)

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 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) canned corned beef, shredded (or 1 lb cooked pork shoulder, shredded)
- 12 large taro leaves, stems removed, about 1 lb (450 g)
- 2 tbsp (30 ml) coconut oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) soy sauce
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- Banana leaves or foil for wrapping (optional)
- Lime wedges, for serving

Instructions

1. Heat the coconut oil in a skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until soft. Add the garlic and ginger and cook 1 minute. Add the shredded corned beef (or shredded pork) and soy sauce, breaking up large pieces; cook 3–4 minutes until flavors combine. Taste and adjust salt and pepper.
2. Lay out a taro leaf flat (use overlapping leaves for larger parcels). Place 2–3 tablespoons of the meat mixture in the center and fold the leaf to enclose the filling, making a neat parcel. Repeat to make parcels with all filling. Alternatively, layer taro leaves and meat in a shallow baking dish.
3. Arrange parcels seam-side down in a single layer in a shallow ovenproof dish. Pour the coconut milk and water evenly over the parcels, cover tightly with foil or banana leaf and lid.
4. Bake in a preheated oven at 350°F (175°C) for 45–60 minutes until the taro leaves are tender and the sauce has reduced slightly. Alternatively, simmer covered on the stovetop over low heat for 45–60 minutes.
5. Let rest 5 minutes, then serve the Pulu Siu hot with boiled cassava, taro, or rice and lime wedges.