Roast Pork And Taro

• 1 1/4 to 1 1/2 pounds taro (2 to 3 in. long; see notes)
• 1 piece fat-trimmed, boned and tied pork butt or shoulder (2 to 2 1/2 lb.)
• 1 onion (1/2 lb.), peeled and chopped
• 2 tablespoons chopped fresh ginger
• 2 cups fat-skimmed chicken or beef broth
• 4 cups chopped washed spinach leaves
• Salt

1. In a 4- to 5-quart ovenproof pan over high heat, bring 2 quarts water to a boil. Add taro and cook 5 minutes. Drain and let cool. With a knife, peel taro and cut away any bruised or decayed spots. Cut taro into 1-inch chunks. Rinse pan.
2. Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.
3. Cover and bake in a 375u0b0 oven until meat is very tender when pierced, about 2 1/2 hours. Uncover and stir spinach into juices. 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.
4. Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Add salt to taste.

taro, pork, onion, fresh ginger, chicken, chopped washed spinach, salt

Taken from www.myrecipes.com/recipe/roast-pork-taro (may not work)