Gayabon is a Filipino dish found in Romblon prepared with fresh taro leaves cooked in coconut milk until its soft and pasty in texture.
- Generously season pork belly in salt and pepper, set aside
- In a wok add 1 cup of water then add the pork, bring to a boil then continue to boil until water dries out and renders fat, once it renders fat continue to cook until its brown and crispy.
- Remove all but 3 tbsp of oil into the wok, add garlic, ginger, and onion. Sauté for a minute.
- Pour 3 cups of coconut milk then bring it to a boil, simmer in medium high heat until sauce thickens and starts to render coconut oil. This will take around 20 to 30 minutes.
- Add the remaining coconut milk, bagoong, and fresh taro leaves, try to submerge all leaves gently (do not over mix) into the coconut milk then continue to cook covered in low heat for 20 minutes.
- Check liquid levels, add a bit water if necessary.
- Mix the gayabon making sure it’s not stuck on the bottom of the wok.
- Add the coconut cream, simmer in low heat for 10 more minutes.
- Season with fish sauce, turn off heat then serve.