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.
Add the tomatoes and dried shrimps, and sauté for a few minutes more or until the tomatoes start to liquefy.
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.
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.
Filipino Laing (Spicy Taro Leaves and Coconut Milk Stew) printed from https://casaveneracion.com/laing-spicy-taro-leaves-and-coconut-milk-stew/ for personal use only. Not for republication nor distribution.