📝 About This Recipe
Hailing from the Bicol region of the Philippines, Laing is a masterclass in patience and flavor balance, featuring dried taro leaves slow-cooked in rich coconut milk. This dairy-free classic transforms humble greens into a velvety, savory masterpiece infused with ginger, shrimp paste, and a kick of bird's eye chilies. It is a soul-warming dish that perfectly captures the tropical essence of Southeast Asian coastal cooking.
🥗 Ingredients
The Aromatics and Protein
- 1/2 pound Pork belly (sliced into thin strips)
- 5 cloves Garlic (minced)
- 2 tablespoons Ginger (sliced into matchsticks)
- 1 medium Red onion (chopped)
- 3 tablespoons Shrimp paste (Bagoong Alamang) (sauteed variety)
The Coconut Base
- 4 cups Coconut milk (canned or fresh)
- 1 cup Coconut cream (Kakang Gata) (reserved for the final thickening)
- 5-8 pieces Bird's eye chilies (Siling Labuyo) (sliced; adjust to heat preference)
The Greens and Seasoning
- 4 ounces Dried taro leaves (Gabi) (roughly 1 large bag, shredded)
- 1/4 cup Smoked fish flakes (Tinapa) (optional, for extra depth)
- to taste Salt
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large, deep heavy-bottomed pot or wok over medium heat, add the pork belly strips. Cook until the fat renders and the pork turns slightly golden brown.
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2
Add the ginger, garlic, and onions to the pot. Sauté for 3-4 minutes until the onions become translucent and the aromatics are fragrant.
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3
Stir in the shrimp paste (bagoong) and the optional smoked fish flakes. Cook for another 2 minutes to allow the flavors to meld with the pork fat.
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4
Pour in the 4 cups of coconut milk and add the sliced chilies. Bring the mixture to a gentle simmer, but do not let it reach a rolling boil to prevent the milk from curdling.
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5
Carefully add the dried taro leaves on top of the liquid. DO NOT STIR. Press them down gently with a wooden spoon so they are submerged in the coconut milk.
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6
Cover the pot and lower the heat to medium-low. Let it simmer undisturbed for 20-25 minutes.
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7
Once the leaves have softened and shrunk significantly into the liquid, you may now gently stir the mixture to ensure even cooking.
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8
Continue to simmer uncovered for another 20 minutes, allowing the coconut milk to reduce and the leaves to absorb the flavors.
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9
Pour in the thick coconut cream (kakang gata). This adds a luxurious, velvety finish to the sauce.
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10
Simmer for a final 15-20 minutes on low heat until the sauce has thickened and starts to render oil (exhibit a 'shiny' look). This is the secret to an authentic Laing.
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11
Taste and adjust seasoning with salt and pepper. Note that the shrimp paste is already salty, so add salt sparingly.
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12
Remove from heat once the leaves are buttery soft and the sauce is thick and rich. Serve hot.
💡 Chef's Tips
The most important rule: Do not stir the taro leaves immediately after adding them to the liquid, as this can cause an 'itchy' sensation in the throat when eating. If you cannot find dried taro leaves, you can dry fresh ones in the sun for a day or use a very low-temperature oven. For a vegan version, omit the pork and shrimp paste, and use fermented bean paste (miso) or extra salt with mushroom powder for umami. Ensure you use 'Gabi' (Taro) leaves specifically, as other large leaves do not have the same texture or flavor profile. If the dish is too dry before the leaves are tender, add a splash of water or more coconut milk.
🍽️ Serving Suggestions
Serve over a mound of steaming hot white jasmine rice to soak up the creamy sauce. Pair with grilled fish (like Tilapia or Bangus) to contrast the rich, spicy flavors. Serve alongside 'Lechon Kawali' (crispy fried pork) for a decadent Filipino feast. A cold glass of calamansi juice or coconut water helps balance the heat from the bird's eye chilies. Store leftovers in the fridge; Laing often tastes even better the next day as the flavors continue to develop.