Laing

Sort through 200 g of dried taro leaves and remove any tough stems; if the leaves are dusty, rinse them quickly and pat dry well.

In a heavy pot, combine 400 ml of coconut milk, 150 g of pork belly, 1 chopped onion, 4 cloves of garlic, 30 g of grated ginger, 60 g of shrimp paste, and 3 sliced chili peppers. Bring to a gentle simmer and cook for 20 minutes over low heat.

Lay the taro leaves on top of the coconut mixture, press them down with a spatula, but don't stir right away. Cover the pot and cook for 10 minutes to let the leaves soak up the liquid.

Once the leaves have softened and settled, gently fold them into the sauce. Simmer for another 25 minutes over the lowest heat, occasionally scraping the mixture up from the bottom, until the leaves are completely tender.

Pour in 200 ml of coconut cream and simmer for 10 minutes without letting it boil hard, until the sauce thickens and droplets of coconut oil appear on the surface.

Taste the laing and add salt to taste if needed; warm through for another 2 minutes.

Remove the pot from the heat, let the dish rest for 5 minutes, and serve hot.