Laing Recipe
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 in an appetite!
Servings: 4 servings
Calories:
Ingredients
- 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
Instructions
- 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!