INGREDIENTS
- 4 cups Dried Taro Leaves
- 1/2 pound Pork loin or shoulders, boiled and cut in strips
- 2 cans Coconut Milk
- 1 piece Long Chili Peppers, cut in strips
- 3 cloves of Garlic, minced
- 1 medium Onion, chopped
- 1 teaspoon Salt
- 1 thumbsize Ginger, cut in strips
- 2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)
- 1 tablespoon Cooking Oil for sauteing
COOKING TIME : 20 minutes
- Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.
- Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.
- Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.
- Serve with rice.
