Peristeronopigi Style Taro Kapamas
Recipe by Margarita Georgiadi
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INGREDIENTS
- 1 kg pork steaks
- 2 medium taro roots (corms), about 1 kg
- 2 cups dry red wine
- 2/3 cup olive oil
- 3 cups water
- 2 bay leaves
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ cup (60ml) lemon juice
METHOD
- In a bowl, place the meat and pour in the wine. Cover with plastic wrap, refrigerate, and let the meat marinate for 3 - 4 hours, or even better, overnight.
- Peel the taro and cut it into round slices, about 1 cm thick. In a frying pan, add the olive oil and brown the meat, adding it in batches. Place the taro in the wine to marinate for about 20 minutes.
- Remove the meat with a slotted spoon and transfer it to a large pot. Place the taro in the frying pan and sauté until well browned and sealed. Remove it from the pan.
- Return the meat to the pot and evenly add the taro on top. Pour in the remaining wine and add the salt, pepper, and bay leaves. Pour in enough water to almost cover the food and bring to a boil.
- Reduce the heat and continue simmering until the meat and taro are tender. If desired, add the lemon juice at the end.
