PORK LAPLAP - Cuisine Magazine - From New Zealand to the World
Experience the flavors of Vanuatu with this Pork Laplap recipe, a plantain leaf-wrapped feast featuring root veggies, spinach, and juicy pork grilled to perfection on a charcoal kettle barbecue....
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Cooking tools:
- Charcoal kettle barbecue
- Grill
- Aluminum foil
- Baking pan
- Foil tray
- Butcher's twine
- Grater
- Peeler
- Gloves
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
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.
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