• Heat oil over moderate heat in a pan and saute onion, garlic, and ginger for 2 minutes.
• Add the pork and cook for 5 minutes, until the pork is brown.
• Pour in 1L coconut milk, and add the shrimp and fish sauce. Bring it to a boil and let it simmer for 10 minutes.

• Add the dried taro leaves into the pan, cover it with a lid and cook over low heat. Allow it to simmer for 10 minutes (do not stir).
• Remove the lid, stir briefly and add the red chilies. Let it simmer for another 5 minutes.

| Do not stir the taro leaves during the first simmering process as it would give you a prickly sensation in the mouth if it’s not well-cooked.