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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) canned corned beef, shredded (or 1 lb (454 g) 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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (30 to 45 ml) 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.

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.