Back to 6 servings 2 ounces dried taro leaves, shredded; discard any stray leaves 1 tablespoon canola oil, vegetable oil also works 1 onion, chopped 4 cloves garlic, minced 1 thumb-sized piece ginger, minced or julienned 2 lemongrass stalks, tough outer layers removed, bottoms bashed and chopped 1 pound pork belly, cut into small cubes 1 tablespoon shrimp paste, bagoong alamang; use less if salty, to taste 4 cups coconut milk, full fat 6 bird's eye chilies, chopped; use fewer or deseed to reduce heat 1 cup coconut cream, added near the end black pepper, to taste salt, to taste
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1 Step 1: Wash and dry the taro leaves, shred them, and discard any stray or damaged pieces. Trim the lemongrass to the tender light green part, bash the ends, and chop.2 Step 2: Heat the oil in a wide pan or pot over medium heat. Cook the onion, garlic and ginger until softened and fragrant, about 5 minutes.3 Step 3: Add the pork belly and cook until lightly browned, seasoning with black pepper.4 Step 4: Stir in the shrimp paste and cook for 1 to 2 minutes until it smells fragrant.5 Step 5: Pour in the coconut milk and bring to a gentle simmer. Add the lemongrass and chilies.6 Step 6: Arrange the taro leaves over the top of the simmering liquid and press them down gently so they sink in. Leave them undisturbed, with no stirring, for the first 15 to 20 minutes.7 Step 7: Reduce the heat to low, cover, and simmer for 25 to 30 minutes until the pork is tender and the leaves have collapsed and softened.8 Step 8: Uncover, gently stir in the coconut cream, and cook 10 to 15 minutes, stirring occasionally, until the sauce is thick and oil begins to separate.9 Step 9: Season with salt and pepper to taste, and serve hot with steamed rice.getsaucepan.com/r/4ba3fdb3-2733-5b60-948d-76d0bb99e532
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