Yield
Makes 6 servings

Notes: Don't eat, or even peel, taro raw. It contains crystals of calcium oxalate, an irritant deactivated by heat. Blanch in boiling water before peeling, then cook.

How to Make It

Step 1

In a 4- to 5-quart ovenproof pan over high heat, bring 2 quarts water to a boil. Add taro and cook 5 minutes. Drain and let cool. With a knife, peel taro and cut away any bruised or decayed spots. Cut taro into 1-inch chunks. Rinse pan.

Step 2

Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.

Step 3

Cover and bake in a 375° oven until meat is very tender when pierced, about 2 1/2 hours. Uncover and stir spinach into juices. Bake until meat is lightly browned, about 30 minutes more. Then broil about 8 inches from heat until meat is richly browned, about 5 minutes longer.

Step 4

Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Add salt to taste.

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