Creamy Laing Pili Nut Pasta

Season pork belly with salt and pepper. In a pan over medium-high heat, render the fat. Remove pork oil from pan and set aside.

Saute ginger, garlic, and onion in the pork fat. Add bagoong and saute until fragrant.

Mix in the coconut cream. Add the gabi/taro leaves, buko juice and daing na labahita. Top with chopped chilies and toasted pili nuts.

Cover and let it simmer until well combined and cooked. Add coconut cream if it dries out.

Blend the sauce in a food processor. Serve with cooked noodles.