Kitchen Utensils: 4.5 quarts Pot, Chopping Board, Kitchen Knife, Grater
1 pack dried Taro leaves (4 lbs) soaked in filtered water for 30-45 minutes to re-hydrate then drained thoroughly or squeeze the water out using both hands by making fist-size clumps or balls
2 cans Coconut Milk (shake the can well before opening) I use this brand
1/2 lb. Pork loin, cut into cubes
4 pieces Uncured Center cut Smokehouse Bacon, cut crosswise into thin strips, I uses Wholefoods’ 365 Brand (no celery powder) or if you are in the early Elimination Phase you can use this brand
1 cup peeled and grated organic Ginger
3 cloves Garlic, crushed and diced
2 medium sized Shallots, sliced
1 Tbsp Ginger Powder, I use this brand
1 tsp Sea Salt, I use this brand
1. Brown the uncured Bacon on a heated pot on a medium fire. Take out of the pot. Set aside.
2. Add the Organic Grated Ginger in the bacon fat, stir until fragrant.
3. Add the Pork loin cubes and Ginger powder, stirring until evenly cooked and browned.
4. Stir in Garlic, Shallots and Sea Salt. Saute until Shallots are translucent.
5. Stir in Coconut Milk. Let simmer for 5 minutes. Stir the pot and test taste if needing more Sea Salt and Ginger Powder or Grated Ginger if you prefer a more spicy taste (Ginger substitutes for Chili Pepper, which is traditionally used in this recipe.)
6. Add the Re-hydrated Taro Leaves. Simmer for 30 minutes. Do not stir.
7. When Taro leaves are cooked, Stir in Bacon. Season to taste. Serve warm with Fried Plantain (see recipe in previous post titled AIP Primal Meet Tropical Kitchen Tricks)
Left over can be stored in the refrigerator for a week or in the freezer for 3 weeks.
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