Take:

2 lbs (1kg) of pork

and cut the meat into 1 inch (2.5cm) square chunks.

Marinate the meat with the following ingredients for 2 hours.

2 tbsp soya sauce

1/2 tsp salt

1 tbsp cornstarch

Brown the meat, on high heat, in a skillet.  Then take:

2 large onions, chopped

and add to skillet with meat.  Turn heat down to low and saute onions until golden brown.  Add:

1 cup of mead (white wine)

and cook for 1 to 2 minutes.

Place in a casserole dish, with a lid, and bake at 175C for 45 minutes:

While the meat is baking, take:

2 lbs (1 kg) of fresh taro, washed and peeled)

and boil in water until tender and cooked.  Drain off water and mash.  Then, add the following:

1/4 cup coconut cream

salt to taste

Spoon the mashed taro on top of cooked meat and place back in the oven at 200C for 20 minutes.

Serves 4; Serve with green vegetables or salad.