Chirino me Kolokassi (Pork with Taro) is a traditional Cypriot recipe for a classic stew of pork with taro tubers and vegetables in a water, oil, tomato puree nad lemon juice base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pork with Taro (Chirino me Kolokassi).
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Kolokassi is the Cypriot taro, a starchy tuber that can be found in various forms from eddoes to cocoyams. As a member of the taro family, kolokassi are quite large, about double the size of eddoes, which are the family member most commonly found in supermarkets. Taros of all kinds contain a very pure form of starch and are both easily digestible and excellent for those with food allergies.
Ingredients
1.5kg kolokassi (or substitute any other taro kind such as eddoes), ends trimmed and peeled
1kg boned pork, cut into small cubes
100g celery, sliced thickly
250ml hot water
50g onion, finely chopped
120ml corn oil
120ml tomato purée
120ml lemon juice
salt and freshly-ground black pepper, to taste
Method:
Break the kolokassi into chips. This is easiest done by cutting into the tuber with a thick-bladed knife before twisting the tuber sharply so that a piece of if breaks off. Repeat until all the kolokassi have been broken into chips.
Heat the oil in a deep, heavy-based pan. Add the pork and fry until browned all over. Remove with a slotted spoon and set aside on a plate to keep warm. Add the onions to the oil remaining in the pan and fry for about 4 minutes, or until soft but not coloured.
Now add the kolokassi chips to the pan. Cover the pan and shake well to cover the kolokassi pieces in the oil. Repeat this process 2 or 3 times then return the pork to the pan.
Dissolve the tomato purée in the 250ml hot water and add this to the pan along with the celery. Now add just enough hot water so that the ingredients are just covered.
Bring the mixture to a boil, reduce to a simmer then over the pan and cook gently for about 75 minutes, or until the kolokassi are tender and the sauce has thickened.
Now add the lemon juice and adjust the seasonings. Bring the mixture to a boil and serve.
Traditionally this dish is served accompanied by a dish of peeled radishes.
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