This is a purely Greek Cypriot recipe. Taro is not widely known in Greece.
- 1 - 1.5 kg pork chops
- 1.5 kg taro
- 4-5 stringless celery sticks cut into pieces
- 1 medium onion, diced
- salt and pepper
- 4 tablespoons vegetable oil
- 3 tablespoons tomato puree, dissolved in 3 glasses of boiling water
- juice of 1-2 lemons
- Season the pork chops and place them in an ovenproof dish.
- Peel the taro - do not wash - and wipe firmly with a kitchen towel.
- Cut the taro into pieces and place in a large bowl. Add the celery and onion, sprinkle with salt and mix.
- Spread the vegetables over the chops. Raise the meat slightly upwards so that it mixes with the taro pieces.
- Pour over the oil and the tomato puree dissolved in boiling water.
- Cover with foil and cook in a moderately hot oven (180-190*C) for about an hour.
- Uncover and stir so that the taro pieces on top go towards the bottom.
- Cover with foil again and cook for a further 20-30 minutes.
- Place the meat on top of the taro pieces. In this way, the taro remains at the bottom of the dish and is evenly cooked.
- After about 20 minutes, uncover and place the taro carefully on top of the meat. Cook for a further 15-20 minutes or until the meat is tender.
- Remove the foil and pour over the lemon juice.
- Place the meat on top of the taro again and continue cooking for about 6-7 minutes.till the chops are golden brown on both sides.
- Serve with a large greek village salad and fresh radishes..