PORK LAPLAP - Cuisine Magazine - From New Zealand to the World

Ingredients

• banana leaves (I used frozen, available from Asian supermarkets)
• 800g root vegetables (I used an equal mix of taro, kumara and pumpkin)
• 1 x 400ml can coconut milk
• 1 teaspoon salt
• 300g spinach, washed and chopped
• 1kg pork (I used shoulder belly), cut into 2cm thick slices
• 3 spring onions, sliced
• 3 medium tomatoes, cut into wedges
• ½ cup coriander leaves.