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.
1 1/4 to 1 1/2 pounds taro (2 to 3 in. long; see notes)
1 piece fat-trimmed, boned and tied pork butt or shoulder (2 to 2 1/2 lb.)
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
2 cups fat-skimmed chicken or beef broth
4 cups chopped washed spinach leaves
How to Make It
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.
Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.
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.
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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