Clean the shrimp by cutting the antenna and deveining. Set aside.
Sear pork fat in a cooking pot. Continue cooking until enough oil gets extracted from it.
Sauté onion, garlic, and ginger using the oil from the pork.
Once the onion tenderizes, pour coconut milk into the pot and let it boil.
Add chili peppers, shrimp paste, and dried taro leaves. Cover and cook for 5 minutes.
Push the leave to submerge in coconut milk. Continue boiling on a covered pot for 30 minutes.
Stir the mixture and adjust the heat between low to medium. Cover and cook for 45 to 60 minutes or until the leaves get very soft.
Season with ground pepper and add shrimp. Cook for 3 minutes.
Transfer to a serving plate. Serve. Share and enjoy with warm rice.