- Dried Taro Leaves
- Pork loin or shoulders
- Coconut Milk
- Long Chili Peppers
- Sauteed Shrimp Paste(Bagoong Alamang)
- Cooking Oil
- 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
- 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.
For those who don’t like eating a chunk of ginger can just shred it instead of cutting in strips.
Use Pure coconut Milk.
You can use peeled shrimps with this dish if you want. Add them during the last couple minutes of cooking so it doesn’t get rubbery and tough.