• 1 kg pork neck (lapas) or bacon, cut into large cubes
• 1 large taro root (kolokasi), about 1.5 kg
• ½ cup (115ml) olive oil
• 2 cups (280g) dry onion, quartered and then cut into thick slices
• 2 ½ cups (325g) celery stalks (selleria), cut into thick slices 3 - 4 cm
• 2 well-filled tablespoons (70g) tomato paste
• ⅓ cup (85ml) lemon juice
• 1 ½ teaspoons (12g) salt
• ½ teaspoon (1g) freshly ground black pepper
• 1 liter water
METHOD
1. Using a soft brush, remove any dirt from the taro root. Peel it while holding it with a towel because it slips. Wipe it with the towel (do not wash it, as it becomes slimy!).
Insert the knife into the root and break it into small pieces (we 'tsakrame' it, as it's commonly said, which refers to the sound it makes when we break it). This is the secret to even cooking. Make sure to break it, not cut it.
In a large pot, pour the olive oil, and when hot, sauté the onion for about 3 minutes.
2. Add the pork and sauté for 6 - 7 minutes until browned on all sides. Add the taro root and sauté for 4 - 5 minutes, turning it to brown evenly. Add the celery and continue sautéing for 1 - 2 minutes. Add the tomato paste and stir it on the bottom of the pot with a wooden spoon to release its aromas. Pour in the water and bring to a boil.
3. Cover the pot, leaving a small gap, lower the heat, and simmer for 1 hour. Occasionally, shake the pot so the food doesn't stick. Do not stir, as the taro root will fall apart. Pour in the lemon juice, season with salt and pepper, shake the pot, and simmer for another 15 - 20 minutes, or until the sauce thickens nicely. Serve the taro root with plenty of its broth, fresh village bread, radishes, spring onions, and black olives.
