LAING
25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk
Put the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender.
More coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot
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