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.
63,013 total views, 2 views todayYum