Dasheen Pork

This wonderful Trinidadian dish has been inspired by traditional chinese cooking methods, and by the local food on the island.

Ingredients:

2 pounds boneless pork shoulder

1 bay leaf

1 clove garlic, slightly crushed, plus 2 cloves garlic, minced

5 whole cloves, slightly crushed

4 medium taro roots, peeled and cut into 1/2-inch slices (available in Asian, Caribbean or Latino markets)

2 tablespoons soy sauce

2 tablespoons dark rum

2 tablespoons canola oil

1 teaspoon peeled and grated fresh ginger

1 (1-inch) piece red bean curd (a flavored, fermented tofu, available in Asian markets), chopped

3 tablespoons finely chopped onion

2 tablespoons green seasoning 

1 teaspoon five-spice powder

Instruction:

Place the pork shoulder in a pot with the bay leaf, crushed garlic and crushed cloves. Add just enough water to cover and bring to a simmer. Cook for 30 minutes, or until the pork is tender.

While the pork is cooking, bring a pot of salted water to a boil and add the taro. Simmer for 10 minutes, drain and set aside to cool.

When the pork is tender, remove it from the pot, cool and cut into 1/2-inch-thick slices. Place in a bowl and add the soy sauce and rum. Mix well to coat all sides of the pork.

Heat the oil in a large skillet and add the pork (reserve soy-rum mixture), browning on all sides. Remove and allow to cool. Place the pork in a bowl and add the minced garlic, ginger, bean curd, onion, green seasoning and five-spice powder. Mix well to coat.

Preheat the oven to 350 degrees. In a large baking dish, arrange the taro and pork slices in alternating layers, and pour any reserved soy-rum mixture on top. Cover with aluminum foil and bake for 45 minutes, or until the taro is fork tender and slightly translucent.

Recipe/Image from http://www.npr.org/2011/02/01/133409423/recipe-dasheen-pork