Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients:
100 grams dried taro leaves (Laing)
400 grams pork shoulder sliced
100 grams belly part sliced thinly
1/2 large size onion minced
6 cloves garlic minced
2 inches ginger minced
3 stalk of lemongrass minced
1 tsp fry shrimp
1 tbsp vegetable bouillon
2 packs frozen coconut milk
1 400ml coconut cream
1 tsp sampalok singing mix (tamarind powder) optional
3 - 4 pcs of hot pepper - any kind

Recipe:
1. Slice pork shoulder meat into strips.
2. Cut onion, garlic, ginger and lemongrass, transfer to a food processor for mincing.
3. In a big pan brown belly pork fat, until the fatty oils come out.
4. Add pork shoulder meat, and continue frying for 3-5 minutes.
5. Pour coconut milk.
6. Add minced onion, garlic, ginger and lemon grass from food processor.
7. Add vegetable bouillon and shrimp fry. Stir.
8. Let boil 15-20 minutes. Stirring occasionally.
9. Add tamarind mix and dried taro leaves. Cover and simmer for 5 minutes.
10. Once the taro leaves absorb the coconut milk, uncover and stir gingerly. Do not crush taro leaves.
11. Cover and simmer for 5 minutes.
12. Add hot peppers. The more the spicier. Let simmer for another 3 minutes. Serve hot with rice. Enjoy!

Note: All times are approximations. Adjust flavor and spiciness by increasing/decreasing amounts of ingredients.

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