Place the pork in the wok or pan and cook it until it turns brown. When pork is cooked add the garlic, onion and ginger and saute for one to two minutes. Season it with salt and fish sauce.

Add the hebi and shrimp paste and sauce for one to two minutes. Season it with sugar.

Add the the coconut milk and mix. Once the coconut milk boils, add the taro leaves and add the green chili. Mix everything to make sure the coconut milk fully absolved the taro leaves.

Continue to cook for about 30 minutes until the liquid evaporates more. Add the Thai chili and mix. Taste and season as needed with salt, sugar and/or fish sauce.

Add the shrimp on top and put lid back on and let it simmer for 2 minutes. Transfer to serving plate and serve with steamed rice and enjoy!