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Roast Pork and Taro





Yields
Makes 6 servings

Notes: Don't eat, or even peel, taro raw. It contains crystals of calcium oxalate, an irritant deactivated by heat. Blanch in boiling water before peeling, then cook.

 1 1/4 to 1 1/2 pounds taro (2 to 3 in. long; see notes)
 1 piece fat-trimmed, boned and tied pork butt or shoulder (2 to 2 1/2 lb.)
 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
  Salt
Step 1
1

In a 4- to 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.

Step 2
2

Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.

Step 3
3

Cover and bake in a 375° 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.

Step 4
4

Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 356Calories from Fat 30
% Daily Value *
Total Fat 12g19%

Saturated Fat 4.2g22%
Cholesterol 103mg35%
Sodium 171mg8%
Total Carbohydrate 26g9%

Dietary Fiber 1.6g7%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.