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You need Dried Taro/Gabi Leaves.
Provide coconut milk.
You need coconut cream.
You need to prepare garlic minced.
Provide onion diced.
Prepare bagoong/shrimp paste.
You need ke pork cut thinly or cubes.
Use hibe/dried shrimp.
Provide thumb-size ginger, peeled and minced.
Use red chilis chopped (add more if you want).
Prepare Salt and pepper.
Prepare Cooking oil.

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Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside..
Using the same pan, season pork with a little bit of salt and pepper and cook for about 30 minutes or until brown and tender. Note: we will still add bagoong so do not add too much salt. Add back sauted garlic, onions and ginger, chilli, bagoong/shrimp paste and dried shrimp. Cook,for about 2-3 minutes..
Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning..
Add dried taro/gabi leaves and cook for 15-20 minutes without stirring to avoid getting itchy. Push down leaves to absorb coconut milk but do not stir until leaves have softened and turned a darker colour..
Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes..
Add coconut cream and let it simmer for an additional 10 minutes until dish is almost dry and most of the liquid has evaporated and begins to render fat. Add salt and pepper to taste. Remove from heat and serve with a side of steamed rice..

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