- 1 kilo fresh prepared taro leaves (these are sold in packs, already cleaned and coarsely chopped; it’s possible to find these in local markets; saves you time and worries) — others use dried leaves, but they take more time to cook
- 3-5 medium-sized taro root sliced into bite-sized wedges
- minced: garlic, onion, and ginger (use approx. 1/2 – 1 teaspoon of each)
- alamang (to taste; around 2-3 tablespoons)
- ground or finely chopped pork
- chopped chili pepper (siling labuyo) — it’s up to you if you want it spicy or too spicy
- coconut cream and coconut mik
- water for boiling the taro leaves
- salt to taste (optional)
- cooking oil
- Boil the cleaned taro leaves in a pot of water, until tender. Drain the cooking water and set aside.
- Saute the minced garlic, onion, and ginger in oil. Add chili pepper and alamang. Cook for a minute or two before adding the pork. After a couple of minutes, add the coconut milk. Once the coconut milk is simmering, add the cooked taro leaves and boil for a few minutes. Add coconut cream and bring to a boil. Lower the flame and simmer for a few more minutes until the coconut milk/cream reduces.
Source: The Kitchen Invader
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