Taro Leaf Stew

Ingredients

1 bunch taro leaves (about 10-12 large leaves), cleaned and chopped
1 pound pork shoulder or beef stew meat, cubed
1 medium onion, chopped
2 cloves garlic, minced
1 large tomato, chopped
1 cup coconut milk
2 cups water or chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon vegetable oil
1 teaspoon salt (adjust to taste)

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed meat and brown on all sides. Remove the meat and set aside.

Saut√© Aromatics

In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.

Add Tomato

Stir in the chopped tomato and cook for another 2-3 minutes until the tomato starts to break down.

Combine Ingredients

Return the browned meat to the pot. Add the coconut milk, water or chicken broth, soy sauce, fish sauce, black pepper, paprika, and salt. Stir well to combine.

Simmer

Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the meat is tender.

Add Taro Leaves

Stir in the chopped taro leaves. Continue to cook for an additional 30 minutes, or until the taro leaves are tender and well-cooked.

Adjust Seasoning

Taste and adjust seasoning if needed. If the stew is too thick, you can add more water or broth to reach your desired consistency.