Entree: American Samoa – Central Culinary Region – Pork and Taro (Slow-simmered pork and taro root cooked in coconut milk, Samoan style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1 1/2-inch (3.8 cm) pieces
- 2 lb (900 g) taro root, peeled and cut into 1-inch (2.5 cm) chunks
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water or light chicken stock
- 1 medium (about 6 oz (170 g)) onion, thinly sliced
- 3 cloves (about 5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) fresh grated ginger or 1/2 tsp (1 g) ground ginger
- 2 tbsp (30 ml) soy sauce or 1 tbsp (15 ml) fish sauce for depth
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme (optional)
- 1–2 taro leaves or banana leaves for covering (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1 1/2-inch (3.8 cm) pieces
- 2 lb (900 g) taro root, peeled and cut into 1-inch (2.5 cm) chunks
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water or light chicken stock
- 1 medium (about 6 oz / 170 g) onion, thinly sliced
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) fresh grated ginger or 1/2 tsp (1 g) ground ginger
- 2 tbsp (30 ml) soy sauce or 1 tbsp (15 ml) fish sauce for depth
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme (optional)
- 1–2 taro leaves or banana leaves for covering (optional)

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat. Season the pork pieces with 1 tsp (5 g) of the salt and 1/2 tsp (1 g) pepper. Brown the pork in batches until well seared on all sides, about 6–8 minutes per batch; remove and set aside.
2. In the same pot, add the sliced onion and sauté 3–4 minutes until softened. Add the garlic and ginger and cook 30–60 seconds until fragrant.
3. Return the pork to the pot, add the coconut milk, water or stock, soy sauce or fish sauce, remaining salt and pepper, and thyme if using. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 45 minutes.
4. Add the taro chunks, nestling them into the liquid. Cover (use taro or banana leaves under the lid if you have them) and continue to simmer gently, stirring occasionally to prevent sticking, until pork is very tender and taro is soft and beginning to break down, 30–40 minutes more.
5. Adjust seasoning with more salt or soy sauce to taste. Serve hot with steamed rice or plain boiled greens, spooning the rich coconut-taro sauce over the pork and starch.