Entree: French Polynesia – Central Culinary Region – Pork with Taro Leaves

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 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) fresh taro (fafa) leaves, stems removed, roughly chopped (if using frozen, thaw and squeeze excess water)
- 2 tbsp (30 ml) vegetable or coconut oil
- 1 medium onion, chopped (about 5 1/4 oz (150 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 ml) grated fresh ginger
- 1 can (13.5 oz (400 ml)) coconut milk
- 1/2 cup (120 ml) water or light stock
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (about 11/16 oz (20 g))

Show original ingredient measurements

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) fresh taro (fafa) leaves, stems removed, roughly chopped (if using frozen, thaw and squeeze excess water)
- 2 tbsp (30 ml) vegetable or coconut oil
- 1 medium onion, chopped (about 150 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) water or light stock
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (about 20 g)

Instructions

1. Bring a pot of water to a boil. Submerge the taro leaves and blanch 2–3 minutes to remove itchiness, then drain and rinse under cold water. Squeeze out excess water, roughly chop if needed, and set aside.
2. In a large Dutch oven or deep skillet, heat oil over medium-high heat. Add the pork cubes and brown on all sides, 6–8 minutes. Remove pork and set aside. Reduce heat to medium, add onion, garlic, and ginger, and sauté until fragrant and softened, about 4 minutes.
3. Return the pork to the pot, add coconut milk, water, and soy sauce. Bring to a gentle simmer, reduce heat to low, cover, and cook 35–45 minutes until pork is tender.
4. Stir the blanched taro leaves into the pot, pressing them into the liquid. Simmer uncovered another 10–15 minutes until leaves are fully tender and flavors meld. Season with lime juice, salt, and pepper to taste. Sprinkle sliced green onions over the top and serve hot.