Laing (Dried Taro Leaves in Coconut Milk)

Ingredients

• 2 ounces dried taro leaves (gabi), broken into pieces
• 2 cups coconut milk
• 1 cup coconut cream
• 1/2 pound pork belly, thinly sliced
• 3 tablespoons shrimp paste (bagoong alamang)
• 1 medium onion, sliced
• 6 cloves garlic, minced
• 1 tablespoon ginger, julienned
• 3 Thai chilies, sliced
• 1 siling haba (long green chili), sliced
• 0 salt, to taste
• 0 ground black pepper, to taste

Method

1. 1

   In a 6-quart saucepan, combine the pork belly slices with 1 cup of coconut milk and bring to a simmer over medium heat.

2. 2

   Simmer the pork in the coconut milk for 10 minutes until it begins to render fat and turn opaque.

   10:00 · Simmer pork
3. 3

   Add the onion, garlic, and ginger to the pot and cook for 2 to 3 minutes until fragrant and softened.

   2:00 · Cook aromatics
4. 4

   Stir in the shrimp paste and cook for 1 minute to deepen its flavor.

   1:00 · Cook shrimp paste
5. 5

   Pour in the remaining coconut milk and bring the mixture to a gentle simmer.

6. 6

   Add the dried taro leaves on top without stirring, pressing them gently into the liquid so they are mostly submerged.

7. 7

   Cover and simmer undisturbed over low heat for 25 minutes, allowing the leaves to soften and absorb the coconut milk.

   25:00 · Simmer taro leaves
8. 8

   Gently stir the pot, folding the softened leaves into the pork and sauce without breaking them up too much.

9. 9

   Pour in the coconut cream, add the sliced chilies, and simmer uncovered for 10 minutes until the sauce thickens and turns glossy.

   10:00 · Simmer with coconut cream
10. 10

    Season with salt and black pepper to taste, then remove from heat and let rest for 5 minutes before serving with steamed rice.

    5:00 · Rest before serving