Filipino

Laing

Name: Laing
Total time: 60 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 100g (about 3.5 oz) dried taro leaves (dahon ng gabi); 1/2 lb pork belly, cut into small strips; 4 cups thin coconut milk, and 1 cup thick coconut cream (kakang gata); 3 tbsp sautéed shrimp paste (bagoong alamang); 2 thumbs ginger, julienned; 5-7 Thai bird's eye chilies (siling labuyo), chopped; 1 onion, chopped, and 4 cloves garlic, minced

Dried taro leaves cooked in spicy coconut milk with pork or shrimp.

60 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Dairy Seafood Shellfish

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Instructions

5 steps

1
Simmer the Base: In a wide pan or wok, combine the thin coconut milk, pork belly, shrimp paste, ginger, garlic, and onions. Bring to a gentle boil over medium heat and simmer for 15-20 minutes until the pork is tender.

2
Add the Leaves: Do NOT wash or crumble the dried taro leaves. Place them gently on top of the simmering liquid. Press them down lightly with a wooden spoon so they absorb the liquid.
3
Crucial Rule (Do Not Stir): Lower the heat to a gentle simmer. Cover the pan and let it cook for 20-25 minutes. *Do not stir the mixture* during this time; stirring taro leaves before they are fully cooked releases calcium oxalate crystals, which cause an itchy sensation in the throat.
4
Add Coconut Cream and Chilies: Once the leaves are very soft and the liquid has mostly absorbed, pour the thick coconut cream over the top and scatter the chopped chilies.
5
Reduce and Finish: Now you may gently stir the mixture. Let it simmer uncovered for another 10-15 minutes until the coconut cream thickens, reduces, and begins to render its oil. Serve hot with rice.

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