Kolokassi me Chirino (Taro Roots with Pork)

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~ Ingredients: ~ 2 kilos of pork meat ~ 2 kilos of Kolokassi (Taro Roots) ~ 1/2 a cup of olive oil ~ 2 onions finely chopped ~ 1 bunch of celery leaves chopped ~ 4 ripped grated tomatoes ~ 1 tbsp of tomato paste ~ 2 lemons ~ Salt and pepper to taste
~ In Cyprus, Taro has been in use since the time of the Roman Empire. ~ Today it is known as kolokassi which is similar to the name the Romans used: Colocasia. ~ It is usually stewed with celery (and sometimes meat) in a tomato sauce.  ~ The ingredients in this recipe are for 6-7 servings. ~ Adjust ingredients accordingly.

 

~ The best part of the animal for this recipe that is tender and tasty is the part from the neck or shoulder if you prefer it without bones. ~ Have your meat cut in approximately 2 inches thick cubes. ~ Wash the meat and let it dry. ~ Peel the skin of the kolokassi leaving the stem on (you will need it to hold the kolokassi while cutting it). ~ Once you peel the kolokassi, do not wash it. ~ Clean the kolokassi with a clean kitchen towel. ~ Holding the kolokassi by the stem and starting from the other end and with a sharp pointy knife, break the kolokassi in bite pieces. ~ The kolokassi is hard and you can not cut it like you would cut a potato. ~ Pour the olive oil in a casserole; heat it up and sauté the meat from all sides until brown without burning it. ~ Add the chopped onions to be sautéed as well. ~ Add the grated tomatoes and the tomato paste diluted in 1/2 a cup of water. ~ Add the chopped celery leaves, salt and pepper to taste and stir to mix all ingredients. ~ Add the kolokassi pieces, stir to mix kolokassi, meat, celery leaves and the rest of ingredients in the casserole. ~ Add enough water to cover all ingredients in the pot. ~ If you are using a pressure cooker, lower the heat and let it cook for about 20 minutes from the time the pot starts to whistle. ~ If you are using a regular pot, place the cover on, lower the heat after it starts boiling and cook for about an hour or until the kolokassi is cooked. ~ after it starts boiling do not stir the pot, because the kolokassi can be turned into mash. ~ It is always better to shake the pot or grab it by the handles and turn it. ~ You can test that by piercing it with a fork. ~ If you can pierce it with the fork and it falls off that means is cooked. ~ Let it simmer for a few minutes for the sauce to thicken and take the pot of the fire. ~ Let it cool down for a little bit and serve. ~ Good luck and bon appétit.