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Chapter:Meat Recipes: Pork
Section:Roast
Recipe:Roast Pork and Taro
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Roast Pork and Taro
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1-1/4 to 1-1/2 pounds taro (2-3 inches long)
1 piece fat-trimmed, boned and tied pork butt or shoulder (2to2-1/2 pounds)
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
2 cups fat-skimmed chicken or beef broth
4 cups chopped washed spinach leaves

In a 4 or 5 quart ovenproof pan over high heat, bring 2 quarts water to a
boil. Add taro and cook 5 minutes. Drain and let cool. With a knife, peel
taro and cut away any bruised or decayed spots. Cut taro into 1 inch
chunks. Rinse pan. Rinse pork and set, fatty side up, in pan. Add taro,
onion, ginger, and broth. Cover and bake in a 375F oven until meat is very
tender when pierced, about 2-1/2 hours. Uncover and stir spinach into
juices. Bake until meat is lightly browned, about 30 minutes more. Then
broil about 8 inches from heat until meat is richly browned, about 5
minutes longer. Cut strings from pork, slice meat (it tends to tear apart),
and serve with taro mixture and juices. Season to taste.

From: Sunset, Nov. 1998
chapter picture
Anatolii Tsekhmister / 123RF Stock Photo 14361384