Jul 14 2026
Restaurants›Naung Mai Thai Kitchen›Luau Stew Recipe

Luau Stew Recipe

Inspired by Naung Mai Thai Kitchen
Time1h 30m
Serves6

Pork and local taro leaves in savory broth

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Ingredients

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Main Ingredients

Broth Ingredients

Optional Garnishes

Method

Preparation

  1. 1

    Prepare the Ingredients

    Dice the pork shoulder into 1-inch cubes. Rinse the taro leaves, removing any tough stems, and tear them into large pieces. Chop the onion, mince the garlic, and grate the ginger.

Cooking

  1. 2

    Sear the Pork

    In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the diced pork shoulder and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

  2. 3

    Sauté Aromatics

    In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.

  3. 4

    Combine Ingredients

    Return the seared pork to the pot. Add the taro leaves, coconut milk, chicken broth, soy sauce, and brown sugar. Stir well to combine all ingredients.

  4. 5

    Simmer the Stew

    Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer for about 45 minutes, or until the pork is tender and the flavors meld together.

  5. 6

    Season to Taste

    After simmering, taste the stew and adjust seasoning with salt and black pepper as desired.

Serving

  1. 7

    Garnish and Serve

    Ladle the luau stew into bowls and garnish with chopped green onions and chili flakes if desired. Serve hot with rice or bread.

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