Entree: Philippines – Tagalog / Manila – Laing (Stewed taro leaves in rich coconut milk with aromatics and pork or shrimp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) dried taro leaves (gabi leaves) or 8–10 cups (loosely packed) fresh young taro leaves
- 12 oz (340 g) pork belly, cut into 1/2-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 6 cloves garlic, minced — about 1.5 oz (45 g)
- 1 tbsp (15 g) fresh ginger, julienned
- 3–6 bird's eye chilies (siling labuyo) or 1–2 red Thai chiles, chopped — about 0.5 oz (15 g), adjust to taste
- 1/4 cup (60 g) fermented shrimp paste (bagoong alamang), lightly rinsed if very salty
- 2 cups (480 ml) coconut milk (first extraction)
- 1 cup (240 ml) coconut cream or thicker coconut milk (second extraction)
- 1/2 cup (120 ml) water or more as needed
- Salt to taste — start with 1 tsp (5 g)
- Freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil in a wide heavy pot over medium heat. Brown the pork belly pieces until fat renders and edges are lightly crisp, about 6–8 minutes.
2. Add the onions, garlic, and ginger; sauté until the onions are soft and fragrant, about 4–5 minutes. Stir in the chopped chilies and shrimp paste and cook 2 minutes to meld flavors.
3. Pour in the coconut milk and water, bring to a gentle simmer, then lower heat. Gradually add the taro leaves a handful at a time, stirring gently to submerge and wilt them into the coconut mixture.
4. Simmer uncovered on low heat for 25–30 minutes, stirring occasionally to prevent sticking. When the leaves are tender and the sauce has reduced and thickened, stir in the coconut cream.
5. Continue to simmer on very low heat until the oil separates and the sauce is glossy, about 10–15 minutes. Season with salt and black pepper to taste.
6. Remove from heat and let rest 5 minutes. Serve hot with steamed white rice.