Laing na Puso ng Saging

Method

1. Shred the tender banana blossom, soak 15 minutes in salted water, rinse, and squeeze very firmly to remove bitter sap.
2. Place coconut milk, onion, garlic, ginger, bagoong, lemongrass, and pork or smoked fish if using in a heavy pot.
3. Simmer gently until the aromatics soften and the pork is nearly tender.
4. Add the squeezed banana blossom and cook 10 minutes, stirring occasionally, until it absorbs the coconut base.
5. Lay the dried taro leaves over the mixture, press them into the liquid, and leave undisturbed for the first 10 minutes.
6. Simmer over low heat 25–35 minutes, until the taro is completely tender and the sauce is reduced.
7. Add coconut cream and chilies, cook until glossy, and adjust seasoning only after tasting the salty ingredients together.