Sauteed Taro Leaves with Coconut Cream (Laing)

Commonly called "Laing" this spicy dish originated in the province of Bicol in the Philippines and is consistent with the traditional use of green chili peppers. Considered a poor man's dish, it compliments well with any meat dish.

Ingredients:
  1 lb. dried taro leaves
  1 can coconut milk
  1 onion
  2 slices of ginger
  3-4 cloves of garlic, diced
  8 green chili peppers, sliced
  1 slice pork belly, chopped 1/2 inch cubes
  6-8 medium sized shrimps
  1 tablespoon shrimp paste
  1/2 cup vegetable oil

Recipe:
Pour oil into wok and heat. Saute onions, garlic, chilies and pork for 2 to 3 minutes. Mix shrimp paste and shrimps for about 2-3 minutes and add a can of coconut milk. When liquid starts to boil, mix the taro leaves and stir for another 2 minutes then put a lid on for the leaves to cook... then serve.