Recipe by Missy Wombat
Nothing like the taste of homegrown suckling pig that has self marinaded on the fruit from your own garden. Polynesian pork is in my opinion the best pork anywhere in the world.
Top Review by mianbao
This came out very good. I did take a number of liberties with the recipe, though. I didn't change the kind of meat, although I did reduce the amount. I followed the recipe with regard to spices and, usually, cooking times. I wanted less meat and more vegetables, so I used Japanese sato imo, which I hear is very similar to taro, lotus root, bamboo shoot, sweet potato and green beans. Some of these were pre-cooked and added later. The paprika showed up very red in the beginning but settled down in the end. I used the given amount of coconut milk, but homemade chicken stock instead of water, and I added some chopped coriander leaves at the very end. I have just tasted it, and am looking forward to an excellent meal. Thank you for sharing this recipe with us.
- 1 kg taro root (Tarua)
- 1 1⁄2 kg pork loin
- 6 teaspoons curry
- 6 teaspoons paprika
- 1 onion
- 2 cloves garlic
- 2 teaspoons flour
- 2 teaspoons cooking oil
- 200 ml coconut milk
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Get all the ingredients and tools ready.
- Wash and peel the taro, cut into cubes and blanch 10 minutes in salted water.
- Drain and put aside.
- Peel and chop the onion and the garlic.
- Cut the meat into cubes.
- Sear the meat in a heavy Dutch oven, add the onion, paprika and curry, singe with the flour.
- Add salt and pepper.
- Put water, add garlic and the taro.
- Cook for 40 minutes stirring regularly.
- Check seasonings, bind with the coconut milk and serve hot.