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Taro stew with pork – Kolokasi me hirino

Course Main Course
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Servings 6
Author Eleni Georges

Ingredients

  • ¼ cup olive oil
  • 750 g pork neck, cut in pieces (4 - 5cm)
  • 1.2 kg baby taro or the Cypriot kolokasi variety
  • 2 tbs olive oil
  • 1 onion, chopped
  • 1 cup carrots, quartered lengthwise and then chopped
  • 2 cups celery, chopped
  • 2 tbs tomato paste
  • 2 large ripe tomatoes, cut in cubes
  • ¼ cup lemon juice
  • 1.8 L warm water (7 cups)

Instructions

  1. Heat the ¼ cup olive oil in a large pan or casserole on high heat and add the pork pieces. Cook them enough just to brown on both sides then set aside while you prepare the kolokasi. I used my deep 30cm frying pan, so all the pork fit and was cooked at once. But if the casserole you use doesn’t fit all the pork then fry them in batches.
  2. Wash the kolokasi skin well to remove the excess soil and dry it very well with a towel. To remove the skin choose any of the following two options. Option 1: Use a peeler to remove the skin and if there is any soil left on the flesh use a paper towel to clean it, not water. Option 2: Place the kolokasi upright on a chopping board. Then use a sharp knife and cut the skin downwards, but be careful to not remove too much of the flesh. If there is any soil that may have been left behind clean it using a paper towel, not water.
  3. To cut the kolokasi do not slice it. Instead use a sharp knife, insert it into the vegetable and push the knife outwards to break off 3-4cm chunks. How deep you pierce into the kolokasi depends on the size of it. They will most likely not be equal in size but try to get them as even as possible.
  4. You can’t prepare the kolokasi too far in advance because it will turn brown and you can’t place it in a bowl of water like you do with potatoes. Also be extra careful using the knife as the taro can be quite slippery. I use a cut resistant glove to avoid any injuries. Otherwise use a towel to hold on to the kolokasi with one hand while you break off the pieces with the other.

  5. Heat the pan with 2 tbs olive oil, add the onions and allow them to soften. Add the rest of the ingredients including the pork you browned but do not pour in the lemon just yet. 

  6. Bring them to a boil and then simmer for about 90min or until the sauce reduces and the meat is tender. Stir occasionally with a wooden spoon.

  7. Once the meat is ready, pour in the lemon juice, season with salt and pepper to your liking and stir it all well. If you have time let the food rest covered and off the heat to allow all the flavours to combine. Enjoy warm with a fresh salad, yoghurt and definitely bread to dip into that sauce.