I start by going through my dried taro leaves carefully, shredding them into pieces and inspecting for any stray leaves that might have gotten mixed in during the drying process. I discard anything that doesn't look like taro leaves.

For my lemongrass, I remove the dark green layers until I get to the lighter green part. I use the back of my knife to pound the ends to release their flavor, then chop them up.

In my wide pan over medium heat, I heat the oil and add my onions, garlic, and ginger. I cook them for about 3-4 minutes.

I add my diced pork belly and cook until it's lightly browned on all sides. Then I season it with pepper to taste.

Next, I add my shrimp paste (bagoong) and cook for about 1-2 minutes.

I pour in my coconut milk and bring it to a simmer. I'm careful not to let it boil because that can cause the coconut milk to curdle or separate.

I add my chopped lemongrass and Thai chilies to the simmering coconut milk.

Here's the important part: I add my taro leaves and use a spoon to push them down into the liquid until they're moistened. This is important: I do NOT stir for the first 15-20 minutes to prevent that irritating sensation in the mouth.

I lower my heat, cover the pan, and cook for about 25-30 minutes until my pork is fully cooked and the leaves have softened.

Finally, I add my coconut cream and continue cooking for about 10-15 minutes until the mixture is almost dry and begins to render fat. I season with salt to taste and serve hot with steamed rice.

Enjoy your laing!