Entree: Micronesia – Northern Culinary Region – Taro Leaf Stew (A coconut-milk based stew of tender taro leaves, starchy root vegetables, and fish or pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked or salted fish, flaked (such as skipjack or reef fish) — optional if using pork
- 10 large taro leaves, rinsed, tough stems removed, approx. 10 oz (280 g)
- 8 oz (225 g) taro corm (taro root), peeled and cubed
- 1 large onion, sliced (about 8 oz/225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) coconut oil or neutral vegetable oil
- 2 cups (480 ml) coconut milk (full fat preferred)
- 1 cup (240 ml) water or light fish stock
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) lime juice or local citrus (optional)
- 2 scallions, thinly sliced for garnish

Instructions

1. Heat the coconut oil in a heavy pot over medium heat. Add the onion and garlic and sauté until softened and translucent, about 4–6 minutes.
2. Add the pork pieces and brown lightly on all sides, about 6–8 minutes. If using smoked/salted fish instead of pork, add it after step 3.
3. Stir in the cubed taro corm and pour in the coconut milk and water or stock. Bring to a gentle simmer, scraping up any browned bits.
4. Add the taro leaves a few at a time, folding them into the liquid so they wilt; press down if needed so leaves are submerged. Season with salt and pepper.
5. Cover and simmer gently for 35–45 minutes, until pork is tender and taro corms are cooked through and the leaves are soft. If using smoked/salted fish, add it in the last 10 minutes so it softens into the stew.
6. Adjust seasoning with salt, pepper, and lime juice to taste. Serve hot, garnished with scallions, alongside steamed breadfruit or rice.