This rich and creamy dish originated from Bicol. Read on for the recipe.
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 steamed or fried rice.
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