Palau-Style Coconut-Braised Pork and Taro

Name: Palau-Style Coconut-Braised Pork and Taro
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Palau
Ingredients: 700 g Pork Belly (cut into large cubes); 600 g Taro Root (peeled and cut into chunks); 650 ml Coconut Milk; 300 ml Water; 150 g Onion (finely chopped); 10 g Garlic (crushed); 20 ml Coconut Oil; 10 g Salt; 2 g Black Pepper; 20 ml Lime Juice

A Palau-style braise of pork belly and taro in coconut milk. Slow cooking renders the pork and cooks the taro completely, producing a rich shared dish.

Prep

25m

Cook

1h 25m

Serves

Estimated

Nutrition

Per serving

1516kcal

Calories

23g

Protein

137g

Fat

55g

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.

Braise

700g
Pork Belly (cut into large cubes)
600g
Taro Root (peeled and cut into chunks)
650ml
Coconut Milk
300ml
Water
150g
Onion (finely chopped)
10g
Garlic (crushed)
20ml
Coconut Oil
10g
Salt
2g
Black Pepper

Serving

20ml
Lime Juice

Cook through it

Method

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

6 steps

01
Heat the coconut oil in a heavy pot over medium heat. Add the onion and cook until soft, then stir in the garlic until fragrant.
02
Add the pork belly and cook until the pieces lose their raw color and begin to brown lightly.
03
Pour in the coconut milk and water, then season with the salt and black pepper.
04
Bring to a gentle simmer, cover loosely, and cook until the pork is beginning to turn tender.
05
Add the taro root and continue simmering until the taro is completely tender and the pork belly reaches at least 71°C (160°F) and is fully tender. Let the liquid reduce to a thick sauce.
06
Add the lime juice just before serving.

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