Tahitian Pork Curry with Taro
Transport your taste buds to the sun-soaked islands of Tahiti with this rich and aromatic Tahitian Pork Curry with Taro. Featuring tender, slow-simmered pork shoulder paired with creamy taro root, this dish is infused with the tropical flavors of coconut milk, fresh ginger, and a fragrant blend of curry and turmeric. The addition of lime juice and fresh cilantro provides a zesty finish that perfectly balances the dish's warm, savory spices. Cooked to melt-in-your-mouth perfection, this hearty curry is both comforting and exotic, making it the perfect centerpiece for a family dinner or a culinary escape. Serve it with steamed rice or flatbread to soak up every bit of the luscious sauce. Packed with layers of flavor and texture, this recipe will transport you straight to the Polynesian paradise!
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 400 grams Taro root
- 400 ml Coconut milk
- 1 medium (chopped) Onion
- 3 cloves (minced) Garlic
- 2 teaspoons (grated) Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 250 ml Chicken stock
- 1 tablespoon Lime juice
- 2 tablespoons (chopped) Fresh cilantro
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and cut the taro root into 2 cm cubes. Place the cubes in a bowl of cold water to prevent them from oxidizing.
Trim any excess fat from the pork shoulder and cut it into 2.5 cm cubes. Pat dry with paper towels and season lightly with salt and pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the pork cubes to the pot in batches, browning them on all sides. Remove the browned pork and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 3–4 minutes until softened.
Stir in the garlic, grated ginger, curry powder, and turmeric powder. Cook for 1–2 minutes, stirring, until aromatic.
Return the browned pork to the pot and mix well to coat the meat with the spices.
Pour in the chicken stock and bring the mixture to a simmer. Lower the heat, cover the pot, and let it simmer gently for 40 minutes.
Drain the taro cubes and add them to the pot along with the coconut milk. Stir well and simmer for an additional 30 minutes, or until the taro is tender and the pork is very soft.
Stir in the lime juice and adjust the seasoning with salt and black pepper to taste.
Serve the Tahitian Pork Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or warm flatbread.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 9.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
