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
PREPARATION TIME : 10 minutes.
1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.
2 Add the rest of the ingredients and let it simmer for 15 – 20 minutes, stirring from time to time.
3 Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.
4 Serve with rice.