A home-oven adaptation of mumu, the earth-oven feast of Papua New Guinea in which meat, kaukau (sweet potato), greens and other vegetables are layered with heated stones in a pit dug in the ground and left to steam for hours, traditionally for large community gatherings. This version swaps the pit and stones for a covered roasting dish, which gets close to the same slow-steamed result without pretending to be the real pit cooking.
Season the pork
Rub the pork pieces all over with salt and set them in the base of a very large roasting dish.
Layer the kaukau and cassava
Arrange the kaukau and cassava chunks over and around the pork.
Top with greens and coconut cream
Lay the cabbage or greens over the top and pour the coconut cream evenly over everything.
Seal the dish tightly
Cover the dish tightly with several layers of foil so no steam can escape.
Slow-steam in a low oven
Bake in a low oven without opening the foil until the pork is fall-apart tender and the kaukau is soft all the way through.
Rest before serving
Let the dish rest for ten minutes, then peel back the foil carefully and serve everything together.
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