Get a dose of flavorful and spicy goodness with this Laing recipe! A delicious Bicolano dish made from dried taro leaves and coconut milk. Exploding with flavors that will bring an appetite!
If you tried my spinach laing then you’ll love this vegetable dish too. This laing recipe is close to the authentic Bicolano dish that makes use of dried taro leaves and coconut milk. Unlike in my spinach version where I added shrimps, I used pork belly as protein of choice. One thing that the two recipes have in common is that the taste gets better on its second day!
Taste of Bicol
This region located in southern Luzon offers great cuisines especially dishes with gata and chili peppers like Bicol express. Gata in Filipino cooking means dishes that incorporates coconut milk and is a Bicolano specialty. Another delicacy that you need to try is their toasted siopao that is so yummy.
Where to get dried taro leaves?
Taro is found commonly in tropical and subtropical regions like Southeast Asia. If you’re in the Philippines, chances are you’ll find dried taro leaves in almost any supermarkets. If you’re residing abroad, you can buy them in Asian stores located near you.
Tips for best results
You can cook it without protein or meat. I used cutlets of pork belly for this recipe but you can also replace it with dried fish or shrimps.
Tone down the heat – You can adjust the spiciness of the dish by adding the chilies lastly after the pork have tenderized from simmering.
Type of chili to use – I used bird’s eye chilies for this recipe and it’s really spicy. You can also use red and green long chilies or other chilies you fancy.
The secret ingredient is always LOVE
Other vegetable recipes you may like:
Guisadong Labanos with Shrimps – This sauteed radish and shrimps is completely ready in 20 minutes, perfect for quick dinners!
Atcharang ampalaya or pickled bitter gourd is a refreshing side to compliment any fried dish. Made of julienned radish, carrots, bell pepper, and bitter gourd.
Pinakbet is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company.
- 3 cups dried taro leaves
- 4 cups coconut milk
- 1 cup coconut cream
- 1 thumb-sized ginger sliced
- 3 cloves garlic chopped
- 1 small onion sliced
- 3 tbsp cooking oil
- 1 cup pork belly sliced
- 6 pcs red eye chili chopped
- 2 tbsp shrimp paste
- salt for seasoning
- Heat oil in a pan over medium heat and cook the pork belly slices until cooked through. Add ginger, onion and garlic and sauté for 2 minutes.
- Add shrimp paste and chili and stir to incorporate with other ingredients. Add coconut milk and ring to simmer for 5 – 7 minutes.
- Tip in dried taro leaves and push down with ladle to submerged. Cover with lid and turn down heat to medium-low. Cook until leaves are soft and pork is tender.
- Taste and adjust with salt id needed and add more chili for more heat. Pour coconut cream then stir. Let it cook until oil from coconut cream renders. Remove from heat and transfer in a serving dish. Bon appetit!