2 cans of coconut milk
½ lb of pork
1 tbsp of finely chopped ginger
3 tbsp of alamang
3 pcs of taro root, cubed
2 lbs of fresh gabi stalk and leaves, stringed and cut in about 2 inches long
about 100 gms of flaked tinapa
In a pan, render the creamiest portion of the coconut milk (about half of the can) into near oil like consistency. With that, sauté the pork, ginger and the alamang for about 2 minutes. Add the taro root and cook for about 10 minutes adding the remainder of the coconut milk ½ can at a time.
Add the gabi stalk and leaves and cook on medium heat for about 15 minutes or longer. Add the flaked tinapa and cook for another 2 minutes. The flavour improves when left in the fridge overnight.