MEMORIES FROM JANUARY 2016: Sauté Purple Yautía and Pork

Yautía is a starchy edible shaggy looking brown tuber that is cooked and eaten like yams or potatoes. It is also known by other names such as Taro and Malanga. You can boil it or fry it like a potato. However, regardless of how you cook it, I can assure you that it tastes 100% better than potatoes.  It is also inexpensive and fulfilling. This particular dish is one of my creations; therefore, I really hope that you like it.
 
Total prep and cooking time: Under 30 minutes
Approximate Cost: Under $6.55 (or $3.28/serving)
  X  Easy
Serve: 2 plus
 
Ingredients
 
Cut 4-5 inches long portion from your pork tenderloin. (Is very tender) ($1.50)
2-3 tbs. of Angie’s Dry Seasoning or any dry seasoning in your pantry (.60)
¼ cup of olive oil ($1.20)
1 large Yautía ($1.00)
1 medium size onion, chopped. (.50)
Cilantro for garnishing (.50)
1 Avocado ($1.25)
 
Directions
 
Cut the pork in bite-size pieces, season with dry rub and few tps. of oil. Set aside.
Peeled, rinse and cut the Yautía in small bite cube pieces equal in size to you cut pork.
Fill a medium size saucepan half way with water, add salt to taste, and wait until boils.
Carefully, add the Yautía and boil until tender, about 10 minutes.
Meantime, add olive oil to a skillet. Sauté the pork and chopped onion until it caramelizes.
Drain the boiled Yautía and add it to the sauté pork skillet.
Mix well to collect the flavors and golden color of the sauté pork. Add more oil if needed.
 
To serve, sprinkle chopped Cilantro and garnish with avocado slices.
 
Hack: This dish goes perfect with a glass of red wine.