Roast Pork and Taro

Ingredients

• 2 cups beef broth 
• 2 lb fat-trimmed 
• 2 tablespoons ginger fresh chopped
• 0.5 lb onion peeled chopped
• 6 servings salt 
• 4 cups spinach leaves washed chopped
• 1.3 pounds taro (2 to 3 in. long; see notes)

Equipment

• frying pan
• oven
• knife

Directions

1. In a 4- to 5-quart ovenproof pan over high heat, bring 2 quarts water to a boil.
2. Add taro and cook 5 minutes.
3. Drain and let cool. With a knife, peel taro and cut away any bruised or decayed spots.
4. Cut taro into 1-inch chunks. Rinse pan.
5. Rinse pork and set, fatty side up, in pan.
6. Add taro, onion, ginger, and broth.
7. Cover and bake in a 375 oven until meat is very tender when pierced, about 2 1/2 hours. Uncover and stir spinach into juices.
8. Bake until meat is lightly browned, about 30 minutes more. Then broil about 8 inches from heat until meat is richly browned, about 5 minutes longer.
9. Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices.
10. Add salt to taste.