Filipino Laing (Spicy Taro Leaves and Coconut Milk Stew)
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Filipino Laing (Spicy Taro Leaves and Coconut Milk Stew)

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Author Connie Veneracion

Ingredients

  • 300 grams pork belly cut into half-inch cubes
  • 2 thumb-sized pieces ginger peeled and julienned
  • 4 to 6 cloves garlic peeled and crushed
  • 1 onion peeled and thinly sliced
  • 4 to 8 chilies roughly chopped (I used red and green finger chilis, the level of hotness varies from one chili variety to another, so you’ll have to make your own calculations as to how much you need)
  • 1 to 2 tablespoons dried shrimps for best results, get the shelled kind
  • 2 tablespoons vegetable cooking oil
  • 4 cups coconut milk if using fresh, combine the first and second extractions
  • 600 grams fresh taro leaves
  • patis (fish sauce) to taste

Instructions

  • Heat the cooking oil in a pan. Add the pork and cook, stirring, until they change color.
  • Add the garlic and ginger and sauté for a few minutes.
  • Add the sliced onion and chilies, and continue sautéing until the onion starts to caramelize. At this point, the pork cubes will start to turn brown around the edges too.
  • Filipino Laing (Spicy Taro Leaves and Coconut Milk Stew)
  • Add the tomatoes and dried shrimps, and sauté for a few minutes more or until the tomatoes start to liquefy.
  • Filipino Laing (Spicy Taro Leaves and Coconut Milk Stew)
  • Add all the taro leaves to the pan. Don’t panic if it looks like you have a huge mountain of taro leaves. Fresh taro leaves wilt like anything once they are heated.
  • Pour in all of the coconut milk. Cover the pan to bring everything to the boil.
  • When the stew is boiling, stir, pressing the taro leaves into the sauce. Season with fish sauce and stir some more.
  • Turn the heat to low, cover the pan and simmer the stew for an hour.
  • Filipino Laing (Spicy Taro Leaves and Coconut Milk Stew)
  • After an hour, the taro leaves will be soft and so will the pork cubes. Taste a piece of pork and some of the sauce. Add more fish sauce, if necessary.
  • If you prefer your laing to be rather dry, turn up the heat and continue cooking the laing, uncovered, until the mixture is dry enough for you.
  • Serve the hot laing with rice and have a great meal.