Laing

In a casserole, sauté garlic, ginger, and onions in oil. Add pork and fry. Mix in taro leaves. Mix.

Pour in coconut milk and bring to a boil. As soon as it boils, lower fire and simmer for 15 minutes. Stir in chilies, bagoong, salt, and monosodium glutamate. Simmer for another 5 minutes. Add 1 cup coconut cream and simmer until the oil comes out of the cream. Serve warm.