Entree: Micronesia – National Cuisine – Taro Leaf Stew (Stewed taro leaves braised with coconut milk and pork in a rich savory sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 10–12 taro leaves, about 1 lb (450 g) total
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 1 tbsp (15 ml) soy sauce or local fermented fish sauce
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime or calamansi juice (optional)

Instructions

1. Rinse taro leaves thoroughly. Trim thick stems and blanch leaves in boiling water 30–60 seconds until wilted; drain and set aside.
2. Heat oil in a large heavy pot over medium-high heat. Brown pork cubes in batches until seared on all sides, then remove and set aside.
3. Add onion to the pot and cook until softened, 4–5 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
4. Return pork to the pot, add soy sauce or fish sauce, then pour in coconut milk and water or stock. Bring to a gentle simmer.
5. Layer blanched taro leaves over the pork, pressing down to submerge. Reduce heat to low, cover, and simmer gently for 45–60 minutes until pork is very tender and leaves are soft.
6. Uncover, season with salt, pepper, and lime or calamansi juice if using. Simmer uncovered 5–10 minutes to thicken the sauce slightly.
7. Serve hot with steamed rice or boiled tubers, making sure each serving has tender pork and softened taro leaves.