Colocasia Root Stew with Pork
2018, September, Pallouriotissa. My phone rings, an unknown number. I answer and hear the sweetest voice of a woman telling me: “My dear, I am Tasoula Dimitriou from Dali, I live in Pallouriotissa, and I want you to come so I can give you recipes for your show.” I immediately remember that months before, around May, this same lady had called me again with the same request. Back then, I had promised her I would come, but the months passed without me fulfilling my promise. However, the second time, we immediately set an appointment, and a few days later, I find myself in her small kitchen. Laid out on the table are all the delicacies she prepared to welcome me: Colocasia root with pork, topped with baked koupepia (stuffed vine leaves), a salad with purslane, olives, and village bread she baked herself that morning. I was moved; it reminded me of my grandmother with Cypriot hospitality and warmth in all their glory. With us is also her husband, Mr. Dinos, who watches us with eyes full of generosity. Since that day, Mrs. Tasoula and I talk almost every day. And every now and then, I put a few koupepia on top of the half-cooked colocasia because, as she taught me, that’s how it becomes melt-in-your-mouth delicious…
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INGREDIENTS
- 1 kg pork neck (lapas) or bacon, cut into large cubes
- 1 large “mappa” (root) of colocasia (taro root), about 1.5 kg
- ½ cup (115ml) olive oil
- 2 cups (280g) dry onion, cut into quarters and then into thick slices
- 2 ½ cups (325g) celery stalks (selleria), cut into thick slices
- 3 - 4 cm, 2 well-filled tablespoons (70g) tomato paste
- ⅓ cup (85ml) lemon juice
- 1 ½ teaspoons (12g) salt
- ½ teaspoon (1g) freshly ground black pepper
- 2 cups (500g) cold water
METHOD
- With a soft brush, remove any dirt from the colocasia root. Peel it while holding it with a towel because it slips. Wipe it with the towel (do not wash it, because it becomes slimy!). Dip the knife into the root and break it into small pieces (we “tsakrame” it, as it is commonly said, which refers to the sound it makes when we break it). This is the secret for it to cook evenly. We must break it, not cut it.
- In a large pot, pour the olive oil, and when hot, sauté the onion for about 3 minutes. Add the pork and sauté for 6 - 7 minutes until browned on all sides. Add the colocasia root and sauté for 4 - 5 minutes, turning it so it browns evenly.
- Add the celery and continue sautéing for 1 - 2 minutes. Add the tomato paste and stir it on the bottom of the pot with a wooden spoon to release its aromas. Pour in the water and bring to a boil. Cover the pot, leaving a small gap, lower the heat, and simmer for 1 hour. Occasionally, shake the pot so the food doesn't stick. Do not stir, or the colocasia will fall apart.
- Pour in the lemon juice, season with salt and pepper, shake the pot, and simmer for another 15 - 20 minutes, or until the sauce thickens well. Serve the colocasia with plenty of its broth, fresh village bread, radishes, spring onions, and black olives.
