RCI-SP.005.0112.001
Tahitian Pork Curry with Taro
Nothing like the taste of homegrown suckling pig that has self marinaded on the fruit from your own garden. Polynesian pork is in my opinion the best pork anywhere in the world.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel and cut the taro root into 2-centimeter cubes, then set aside in a bowl of cold water to prevent discoloration.
2
Cut the pork loin into 4-centimeter chunks, removing any excess fat or sinew.
3
Finely mince the garlic cloves and dice the onion into small pieces.
4
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
5
Add the diced onion and minced garlic to the hot oil, stirring frequently until the onion becomes translucent and fragrant, about 3–4 minutes.
4 minutes
6
Dust the pork pieces with flour, then add them to the pot in batches to avoid overcrowding, stirring occasionally until browned on all sides.
8 minutes
7
Sprinkle the curry powder and paprika over the browned pork, stirring constantly for about 1 minute to bloom the spices.
1 minutes
8
Pour the coconut milk into the pot, stirring well to deglaze the bottom and combine with the spices and pork.
9
Drain the taro root from the water and add it to the pot, stirring to incorporate evenly with the curry mixture.
10
Season with salt and pepper to taste, then reduce the heat to medium-low and bring to a gentle simmer.
1 minutes
11
Cover the pot partially and simmer for 35–40 minutes, stirring occasionally, until the taro is tender and the pork is cooked through.
38 minutes
12
Taste and adjust seasonings if needed, then serve the curry hot in bowls or over steamed rice.