Dasheen Pork


Preparation info

  • Difficulty


  • Serves:

    4 to 6

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Dasheen Pork is one of those dishes that melds local ingredients and Old World cooking style and it is an iconic Trinidad Chinese dish. Dasheen is the local word for taro.


  • 2 pounds boneless pork shoulder
  • 1 bay leaf
  • 1 clove garlic, slightly crushed, plus 2 cloves garlic, finely chopped
  • 5 whole cloves, slightly crushed
  • 4 medium dasheen/taros, peeled and cut into ½-inch slices
  • 2 tablespoons soy sauce
  • 2 tablespoons dark rum
  • 2 tablespoons canola oil
  • 1 teaspoon peeled and grated fresh ginger
  • 1 (1-inch) piece red bean curd, chopped
  • 3 tablespoons finely chopped onion
  • 2 tablespoons green seasoning
  • 1 teaspoon five-spice powder


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.