🥥 Laing

Vegetable · Main ingredient: Taro Leaves · ⏱ 85 min · Serves 5 · ~₱225 · Best for: Dinner, Lunch

Ingredients

• 200 g 200g dried taro leaves (laing leaves) or 300g fresh taro leaves, wilted and dried
• 2 cup 2 cups coconut milk (gata)
• 2 cup 2 cups coconut cream (kakang gata)
• 150 g 150g pork belly, sliced thin, or 100g dilis (dried anchovies)
• 1 pc 1 onion, sliced
• 6 clove 6 cloves garlic, crushed
• 1 thumb 1 thumb-sized ginger, sliced into strips
• 3 pc 2-4 pieces siling labuyo (bird's eye chili), whole
• 2 tbsp 2 tbsp bagoong alamang (shrimp paste)
• 3 pinch salt to taste

Instructions

1. If using fresh taro leaves, wilt them by leaving them out for a day or lightly toasting until slightly dried to reduce itchiness; if using dried leaves, no prep is needed.
2. In a pot, combine coconut milk, onion, garlic, ginger, and pork (or dried fish), and bring to a gentle simmer over low heat.
3. Simmer for 15-20 minutes until pork is tender, stirring occasionally.
4. Add the taro leaves on top without stirring (to prevent itchiness), and let them wilt into the liquid slowly over 10 minutes.
5. Gently push the leaves down as they soften; add the bagoong alamang and chilies.
6. Continue simmering on low heat for 30-40 minutes, stirring occasionally, until the leaves are fully cooked and most of the coconut milk has been absorbed.
7. Pour in the coconut cream and simmer for another 10-15 minutes until the oil starts to separate and the mixture thickens.
8. Season with salt if needed, and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.