It is a dish with Taro leaves, chili, and, sometimes, bits of pork cooked in gata or coconut milk. The leaves are often dried before it is used in other recipes and the stem of the leaves are also added to the mix.
This dish originated from the Bicol region, it might not be visually appealing but when you taste it, it’s impossible not to like it. You might even turn your rice cooker upside down in search for more rice to consume it with.
