21.   Add onions and garlic to skillet and cook until soft, stirring occasionally.

22.   Add the chard and cook until just wilted and tender.

23.   Add turnips and cook until brown, tossing to brown on all sides.

24.   Bring to slow boil and cook until only a small amount of liquid remains.

25.   Chunks of pork are browned, then combined with squash, coconut milk and seasonings to be cooked until tender.

26.   Continue cooking until sugar underneath begins to turn a light caramel color.

27.   Continue to cook until the sputtering stops.

28.   Cook until firm and batter no longer oozes from the bread when pressed with spatula.

29.   Cook until golden colored, then remove from heat.

30.   Cook until half a cup of liquid is left.