Roast Pork and Taro

Ingredients

• 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
• Salt

Preparation

1. 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.
2. 2. Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.
3. 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.
4. 4. Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Add salt to taste.