KolokasiPork and Taro Stew

Name: Kolokasi (Pork and Taro Stew)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Cyprus
Ingredients: 800 g Taro Root (peeled and cut into chunks); 600 g Pork Shoulder (cubed); 250 g Tomato (finely chopped); 100 g Celery (finely chopped); 150 g Onion (finely chopped); 30 ml Lemon Juice; 40 ml Extra Virgin Olive Oil; 8 g Salt; 2 g Black Pepper; 700 ml Water

Kolokasi is prepared in several Cypriot ways; this version braises taro with pork, tomato, celery, and lemon. Thorough cooking softens the taro and gives the stew a lightly thickened texture.

Prep

25m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

698kcal

Calories

30g

Protein

37g

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

800g
Taro Root (peeled and cut into chunks)
600g
Pork Shoulder (cubed)
250g
Tomato (finely chopped)
100g
Celery (finely chopped)
150g
Onion (finely chopped)
30ml
Lemon Juice
40ml
Extra Virgin Olive Oil
8g
Salt
2g
Black Pepper
700ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the extra virgin olive oil in a heavy pot over medium heat. Add the onion and celery and cook for 6 to 8 minutes, until softened.
02
Add the pork shoulder and brown it on all sides.
03
Stir in the tomato, salt, and black pepper and cook for 5 minutes, until the tomato starts to break down.
04
Add the taro root and water. Bring to a gentle simmer, then cover.
05
Cook over low heat for 75 to 90 minutes, until the pork shoulder is tender and the taro root is completely cooked through. Do not taste the taro while it is raw or undercooked.
06
Stir in the lemon juice and simmer for 2 minutes before serving.

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