📝 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 dish is a harmonious blend of creamy, savory, and spicy notes, punctuated by the funk of fermented shrimp paste and the smoky depth of pork belly. It is a soul-warming delicacy that transforms humble garden leaves into a luxurious, velvet-textured masterpiece.
🥗 Ingredients
The Aromatics & Protein
- 250 grams Pork Belly (sliced into small strips)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (finely chopped)
- 2 tablespoons Ginger (sliced into thin matchsticks)
- 3 tablespoons Shrimp Paste (Bagoong Alamang) (use spicy version if desired)
The Braising Liquid
- 4 cups Coconut Milk (Gata) (first extraction or canned full-fat)
- 1 cup Coconut Cream (Kakang Gata) (reserved for the final thickening)
- 5-8 pieces Bird's Eye Chilies (Siling Labuyo) (chopped; adjust to heat preference)
- 2 pieces Long Green Chili (Siling Haba) (sliced diagonally)
The Greens & Seasoning
- 100-150 grams Dried Taro Leaves (shredded and thoroughly dried)
- 1/4 cup Dried Fish (Daing) (shredded, bones removed (optional for extra saltiness))
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large, deep heavy-bottomed pot or wok, sear the pork belly over medium heat until the fat renders and the meat turns golden brown.
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2
Add the ginger, garlic, and onions to the rendered pork fat. Sauté for 3-4 minutes until the onions are translucent and the aromatics are fragrant.
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3
Stir in the shrimp paste (bagoong) and cook for another 2 minutes to release its savory oils, ensuring it coats the pork and aromatics.
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4
Pour in the 4 cups of coconut milk. Bring to a gentle simmer over medium-low heat. Do not let it boil vigorously to prevent the milk from curdling.
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5
Add the chopped bird's eye chilies and the shredded dried fish (if using) into the simmering liquid.
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6
Carefully place the dried taro leaves on top of the liquid. DO NOT STIR. Use a wooden spoon to gently push the leaves down so they soak up the coconut milk.
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7
Cover the pot and let it simmer on low heat for 25-30 minutes. Resisting the urge to stir is crucial to prevent an itchy sensation in the throat when eating.
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8
Once the leaves have shrunk and absorbed most of the liquid, you may now gently stir the mixture to incorporate the flavors.
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9
Pour in the 1 cup of thick coconut cream (kakang gata) and add the long green chilies on top.
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10
Continue to simmer uncovered for another 15-20 minutes on the lowest heat setting until the sauce has thickened and turned oily (naglalangis).
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11
Taste the dish. Adjust seasoning with salt and pepper if necessary, though the shrimp paste usually provides enough salt.
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12
Once the oil from the coconut milk has separated and the leaves are buttery soft, turn off the heat and let it rest for 5 minutes before serving.
💡 Chef's Tips
The most important rule: Never stir the taro leaves until they are completely wilted and submerged to avoid the 'itchy' calcium oxalate reaction. Ensure your taro leaves are properly dried; fresh leaves require a completely different, more intensive preparation process. For a vegan version, omit the pork and shrimp paste, and use fermented soybean paste (miso) or simply more salt and mushrooms. Cooking until the coconut oil separates (naglalangis) is the sign of a truly authentic Bicolano Laing. If the dish becomes too dry before the leaves are tender, add a splash of water or more coconut milk.
🍽️ Serving Suggestions
Serve hot alongside a mound of steamed white jasmine rice to soak up the creamy sauce. Pairs perfectly with grilled fish (like Tilapia or Bangus) or fried pork (Lechon Kawali) for a textural contrast. Enjoy with a cold glass of calamansi juice or coconut water to cut through the richness and heat. For a modern twist, use it as a topping for crusty sourdough bread or as a unique pasta sauce. It tastes even better the next day, as the leaves continue to absorb the spicy coconut flavors.