Tahitian Pork Curry with Taro

"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."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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