Place the pork shoulder in a pot with the bay leaf, crushed garlic, and cloves. Add just enough water to cover and bring to a simmer. Cook, covered, for 30 minutes, or until the pork is tender.
While the pork is cooking, bring a pot of salted water to a boil and add the taro. Simmer for 10 minutes, drain, and set aside to cool.
When the pork is tender, remove it from the pot, cool, and cut into ½-inch-thick slices. Place in a bowl and add the soy sauce and rum. Mix well to coat all sides of the pork.
Heat the oil in a large skillet and add the pork slices (reserving the soy-rum mixture), and brown on both sides. Remove and allow to cool. Place the pork in a bowl and add the finely chopped garlic, ginger, bean curd, onion, green seasoning, and five-spice powder. Toss to coat the meat.
Preheat the oven to 350°F. In a large baking dish, arrange the taro and pork slices in alternating layers, and pour any leftover soy-rum mixture on top. Cover with aluminum foil and bake for 45 minutes, or until the taro is fork tender and slightly translucent.