- 3 oz Dried Taro leaves
- 1/4 lb Pork liempo
- 4 cloves garlic, minced
- 1/2 pc onion, minced
- 1 tbsp ginger, chopped
- 3 tbsp Bagoong alamang (shrimp paste)
- 2 cans coconut milk, 14 oz each can
- 2 pcs Red chilli pepper
- 1 pc Knorr cubes
- Saute pork, onion, garlic, ginger and shrimp
- Add coconut milk. Bring to a boil, then add
- shredded taro leaves.
- Do not stir. Cover and let it simmer until pork is
Source: Isla Kulinarya
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