Gayabon

Ingredients for Gayabon

• 800 g fresh taro leaves
• 250 g pork belly, cut small
• 2 tbsp bagoong (fermented shrimp paste)
• 5 cups coconut milk, divided
• 1 cup coconut cream
• 12 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 1 large red onion, chopped
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Cooking oil
• Salt, to taste

How to cook Gayabon

1. 1.Season pork with salt and pepper. Boil with 1 cup water until dry, then fry in its rendered fat until browned and crisp.
2. 2.Leave 3 tablespoons fat in the wok; sauté garlic, ginger, and onion for 1 minute.
3. 3.Add 3 cups coconut milk; boil, then simmer over medium-high heat for 20–30 minutes until thick and oily.
4. 4.Add remaining coconut milk, bagoong, and taro leaves. Gently submerge leaves without overmixing.
5. 5.Cover and cook on low for 20 minutes, adding a little water only if needed; stir gently to prevent sticking.
6. 6.Add coconut cream, simmer 10 minutes, season with fish sauce and pepper, then serve.