My first taste of taro was at a Hawaiian luau. It was in a dish called poi - mashed taro that's been left to ferment. The poi had the consistency of wallpaper paste, and a flavour that probably isn't much better. Fortunately, many delicious dishes can be made from this thick, starchy root. Buy taro that is firm and heavy, with no soft spots. Inside you'll find a speckled, cream- coloured flesh (bottom picture).
Taro tastes best in thick, warming stews. It's wonderful braised with duck, and it's also traditionally made into steamed cakes for the Lunar New Year. My favourite way of cooking it is as wu tau kau yuk - taro braised with fatty pork. Buy a piece of pork belly with the skin on - it will have layers of pork and fat. Wash the pork, then blanch it to get rid of some of the excess fat. Slice across the grain in 1.5cm pieces; keeping the slices together, place in the bottom of a large clay pot.
Stir together soy sauce, rice wine, water (or broth), red fermented beancurd and sugar, then pour over the pork: there should be enough liquid so it comes about 3cm up the sides of the pot. Add a couple pieces of peeled ginger. Cut half a peeled taro into slices about 1.5cm thick, then add to the pot. Cover and bring to the boil, then lower heat and simmer, basting occasionally, for about 45 minutes, or until taro is tender, pork is thoroughly cooked and the sauce is thick.
If you want to eat this at a restaurant, try places specialising in Hakka food. The version at Chuen Cheung Kui restaurant in Causeway Bay (108-120 Percival Street, Tel: 2577 3833) is absolutely wonderful.