In a large pot, put pork cubes, 2 tablespoons water and a pinch of salt. Cook until fat is rendered and meat is starting to brown.
Using medium heat, add the ginger, onion and garlic. Stir to mix then pour in the coconut milk and the shrimp paste. Bring to a boil on medium heat then switch to low heat (once boiling). Simmer for 3 minutes to let the flavors blend.
Add taro leaves (do not stir) and cover for 2 minutes to wilt the leaves a bit. Then, gently push down taro until all the leaves are submerged and coated with the liquid. Increase heat to medium-low, partially cover the pot and cook for 5 minutes. Taste and add patis or salt, if needed. Check the bottom occasionally to prevent it from burning/sticking to the pot. Lower heat, if necessary.
Then drop the chilies (cut a couple for a little spice) and mix a bit by pushing the tip of a wooden spoon from the sides of the pot to the middle part. Lower the heat and cook (partially covered) for another 5-10 minutes or until leaves are tender and glistening with oil.
Serve with rice and crispy fried fish, if desired.