As well as his emphasis on cooking with locally grown, indigenous fruit and vegetables, and using the abundant seafood available, Levionnois also cooks with local wild pork. Known as white pork because of the clever pigs' habit of raiding corn crops before returning to the bush, this creamy meat ends up in the pot after being shot by hunters. He used the neck to poach and the loin to sear. I have substituted pork shoulder chop meat for the poaching. In deference to kanak cooking (similar to a hangi) the meat is put in a squash, or a small pumpkin, wrapped in banana leaf, then in tinfoil and baked in the oven.