Directions:
- 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.
- Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.
- Cover and bake in a 375° 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.
- Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23584.27 Kcal (98743 kJ) | ||
| Calories from fat | 7942.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 882.47g | 1358% | |
|---|---|---|---|
| Cholesterol | 4580.81mg | 1527% | |
| Sodium | 180.26mg | 8% | |
| Potassium | 7633.25mg | 162% | |
| Total Carbs | 2776.06g | 925% | |
| Sugars | 406.98g | 1628% | |
| Dietary Fiber | 322.33g | 1289% | |
| Protein | 1490.59g | 2981% | |
| Vitamin C | 1155.3mg | 1926% | |
| Vitamin A | 80.2mg | 2672% | |
| Iron | 173.1mg | 962% | |
| Calcium | 14281.5mg | 1428% | |
| Amount Per 100 g | |||
| Calories | 891.74 Kcal (3734 kJ) | ||
| Calories from fat | 300.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.37g | 1358% | |
|---|---|---|---|
| Cholesterol | 173.2mg | 1527% | |
| Sodium | 6.82mg | 8% | |
| Potassium | 288.62mg | 162% | |
| Total Carbs | 104.96g | 925% | |
| Sugars | 15.39g | 1628% | |
| Dietary Fiber | 12.19g | 1289% | |
| Protein | 56.36g | 2981% | |
| Vitamin C | 43.7mg | 1926% | |
| Vitamin A | 3mg | 2672% | |
| Iron | 6.5mg | 962% | |
| Calcium | 540mg | 1428% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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