Roast Pork and Taro

1-1/4 to 1-1/2 pounds taro (2-3 inches long)
1 piece fat-trimmed, boned and tied pork butt or shoulder (2to2-1/2 pounds)
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

In a 4 or 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 375F 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. Season to taste.

From: Sunset, Nov. 1998