Entree: French Polynesia – Southern Culinary Region – Pork with Taro Leaves (Pork stewed with taro leaves in coconut milk)

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 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) taro leaves, stems removed, washed and roughly chopped
- 13.5 fl oz (400 ml) coconut milk
- 1 cup (240 ml) water or light chicken stock
- 1 medium onion, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice or juice of 1 lime
- Salt to taste

Instructions

1. Rinse the taro leaves thoroughly. Bring a large pot of water to a boil and blanch the leaves 3–5 minutes until wilted; drain and rinse under cold water. Squeeze out excess water and set aside. Discard blanching water.
2. Heat the vegetable oil in a heavy pot over medium-high heat. Brown the pork cubes in batches until well seared on all sides; remove and set aside.
3. In the same pot, add the sliced onion and sauté until translucent, about 4–5 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
4. Return the browned pork to the pot. Add the coconut milk and water or stock, stir to combine, and bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer until the pork is tender, about 45–60 minutes, stirring occasionally. Add more water if necessary to maintain a saucy consistency.
6. Add the blanched taro leaves to the pot, folding them gently into the coconut-pork mixture. Simmer uncovered 10–15 minutes more so the leaves become fully tender and flavors meld.
7. Stir in the fish sauce, lime juice, and black pepper. Taste and adjust seasoning with salt or additional fish sauce as needed.
8. Serve hot with steamed rice or cooked taro.