LAING WITH PORKCHOPS (Taro leaves in coconut cream with porkchop)

This is a variation of the traditional Bicolano recipe. I cooked this today as I really miss home. I'll post the complete recipe later as I'm posting this from my phone.

Binagoongang Porkchop (Porkchop In Shrimp Paste)

This is one of my favorite dishes and one that I love cooking. It's simple to prepare yet quite tasty. Basically it is a variation of "ginisang bagoong" or sauteed shrimp paste.

You need the following- 1 kilo porkchop, chopped onion, chopped garlic, 7-10 pieces of tomatoes chopped, 7-10 pieces of jalapeno peppers, 4 tbsp olive or vegetable oil, & MSG (optional). Preparations beforehand are to fry until slightly browned the porkchop & to wash the shrimp paste once on a strainer to remove excess salt. In a wok, sautee the garlic, onion, & tomatoes. When the tomatoes are already soft, crush to make a paste.

Put in the pork and sautee for about 10 minutes. Sprinkle the MSG according to taste and then mix in the pepper just before turning off the fire. To make the dish more spicy, the pepper can be sliced, or if you don't want it spicy substitute with bell pepper instead. A variation of the dish is to add cream. But if you are to add cream, omit the tomatoes from the ingredients.

WARNING! This dish is not fit for people who are suffering from hypertension or heart disease.