* 100 grams dried taro leaves (dried gabi leaves)
* 2 slices pork belly, cut into ¼-inch thick strips
* 1 to 2 tbsp shrimp paste (bagoong alamang), to taste
* 2 cloves garlic, chopped
* 3 cups coconut milk
* 2 cups fresh coconut cream
* 1 thumb-sized piece ginger, cut into large strips
* 4 pcs green finger chilies (siling pang sigang), cut into 1-inch pieces
* 2 pcs bird’s eye chilies (siling labuyo) , sliced thinly
1) In a large pan over medium heat, spread out your pork belly strips and pour water until meat is covered. Put the lid on and cook until all liquid has evaporated and the pork fat has started to tender.
2) Combine the shrimp paste, garlic , coconut milk and ginger in the pan and stir for about 2 minutes.
3) Add the taro (gabi) leaves and let it absorb the coconut milk. Avoid stirring the leaves. Let this boil and dry up for about 10 minutes.
4) Add in the kakang gata or coconut cream, green chilies and bird’s eye chilies. Again, leave to boil or dry up for another 10 minutes. Add more chilies, if preferred. Serve warm with rice and other viands.