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Laing (Taro Leaves in Coconut Milk)

Total Time 1 minute
Servings: 4 4–6 servings
Course: Main Course / Side
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 200 g dried taro leaves or fresh, very well wilted
  • 400 ml coconut cream
  • 400 ml coconut milk
  • 200 g pork belly sliced (or dried fish flakes)
  • 6 cloves garlic minced
  • 1 onion diced
  • 5 cm ginger julienned
  • 3 –5 bird's eye chillies whole
  • 2 tbsp shrimp paste bagoong
  • Salt to taste

Method
 

  1. In a large pan or wok, combine the pork belly, garlic, onion, ginger and shrimp paste over medium heat.
  2. Add the coconut milk and bring to a boil.
  3. Add the dried taro leaves on top — do not stir. Simmer gently for 20 minutes.
  4. Gently fold the leaves into the coconut milk and continue simmering for 15 minutes.
  5. Add the coconut cream and chillies. Continue to cook, now stirring occasionally, for 15–20 minutes until the coconut cream has reduced and the oil separates.
  6. The laing is done when the coconut oil has surfaced and the leaves are very tender. Season with salt.
  7. Serve over steamed rice.

Notes

Source: Classic Filipino / Bicolano recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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