Here’s What You Need:
5 large garlic cloves, finely chopped
3 inch ginger, peeled and smashed
2 cans coconut milk
1 lb. ground pork
2 tablespoons shrimp paste (bagoong)
5 pcs. finger chili peppers, sliced (siling pang sigang)
2 pcs. red chili peppers, chopped (labuyo)
70 grams taro leaves (about 3/4 of 100 gram package)
salt to taste
In a casserole combine garlic, ginger, coconut milk ground pork, shrimp paste and chili peppers. Cover, let it boil over medium high heat and stirring once in a while to make sure the the meat is no longer pink and the liquid is cooked down.
Turn down the heat to low and mix in the taro leaves. Make sure that the leaves are soaked in coconut milk. Put the lid back on and let it simmer for 15 minutes or until the taro leaves are tender and the cream becomes thick. Stirring occasionally to avoid laing from burning.