Recipe

Chirino Me Kolokassi Taro With Pork Recipe

Add Step-by-Step Photos	Ivy / All my dishes 6 months, 2 weeks ago This is another traditional Cypriot recipe. Unfortunately taro is not cultivated in Greece so I only cook this food when I bring some along from Cyprus. Prep:15m Cook:60m Servings:4	Ivy
	taro pork sauce traditional cypriot

Taro roots

kolokassi (taro) cut

fry meat

finely chop onion

being prepared

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ivy

ylokos

Ingredients

1 kilo pork loin, cut in portions

2 medium taros (kolokassi)

2-4 stalks of celery, chopped

1 large onion, finely chopped

1 can of whole tomatoes with juice blended in multi

salt & pepper

olive oil for frying

Directions

To prepare the kolokassi, cut the ends and peel the skin. Hold it with a paper napkin taking care that you do not soil rest of kolokassi.

Do not wash but towel dry.

With a sharp knife, cut across (1 ½ cm thick) halfway then break off. Repeat to the end. (I am not absolutely sure why this has to be done but If I remember correctly if this procedure is not followed and slices are cut all the way across without breaking off, this vegetable has a mucilaginous, sticky juice which will be released and the kolokassi will melt while cooking).

Heat the oil in a frying pan and brown the kolokassi on both sides. Transfer to saucepan.

Sauté the meat and when turning over add the onions and sauté as well for a few minutes and then transfer all together including oil to sauce pan. Add the celery, salt and pepper and the tomatoes.

Add water, cover pan and reduce heat. Simmer for about an hour until both meat and kolokassi are tender and sauce is ready and thick.

Serve hot and you'll need a lot of pita bread to mop away the tasteful sauce.

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Comments

ylokos 4 months, 1 week ago said:
This sounds really good. Being from the Pacific, i have only had taro as a sweet, or cooked with coconut milk, cooked with a soy broth, or fried. I have never seen recipes from other countries like this one. Thank you so much for sharing this one. You know it is quite easy to grow at home. I had some growing in pots on my balcony when I was in college. In Southeast Asia and in the Pacific, we eat the leaves too, as you may have seen from the other taro recipes here.

ivy 4 months, 1 week ago said:
I hope you will try it and tell me your opinion about it. As a matter of fact, we also had it in our yards or pots and the leaves are beautiful (I think they also call them elephant ears).

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