Laing made of dried taro leaves, coconut milk, chilies, pork, and dried shrimp. Make it dry (nagmamantika) or rich and creamy with plenty of coconut gravy.Tip: Parboil the dried taro leaves in water to lessen the earthy flavor before adding to the coconut milk. See note 1 for more details.
Prep Time15 minutesmins
Cook Time45 minutesmins
Servings: 8servings
Calories: 451kcal
Author: Mella
Ingredients
10.5ozpork belly or shouldersliced into small pieces
Heat oil in a shallow pot over high heat. Add pork and season with salt. Fry until brown and fat has rendered. Push meat to the side of the pot. Add garlic, ginger and onion. Stir-fry until fragrant and translucent.
Lower the heat to medium. Pour 4 cups coconut milk, crushed shrimp bouillon and dried shrimp. Bring to a simmer.
Add the taro leaves then push down with a spoon to submerged. DON'T STIR. Cover with a lid and let it boil for 10 minutes.
Gently stir. Add red and green chilies. Continue cooking for another 20 minutes uncovered over low heat until liquid is almost reduced. Stir every now and then to prevent leaves from sticking to the bottom of the pot.
Add remaining 1 cup coconut milk. If you prefer a liquidy consistency add more. Stir then taste test. Season with salt as needed. Simmer for another 10 to 15 minutes. If you prefer a drier laing, cook until liquid is reduced.
Serve with rice and enjoy!
Notes
Parboiling the taro leaves: Bring a pot of water to a boil. Have the strainer ready to drain the leaves. Add 1/3 of the dried taro leaves. Don't stir. After 30 seconds add another third and then the final third. Push the leaves down with a spoon but do not stir. Parboil for 1 to 2 minutes. Immediately drain and discard the water.
Dried Shrimp - I recommend using small size whole dried shrimps with head, skin, and tails.
Red Chili - remove or reduce the seeds to lessen the spiciness.
Variations - add flaked dried fish like daing, danggit, and fresh shrimp for more flavor. Lemongrass can also be added at the beginning of cooking to make it fragrant.
Storage and Shelf-life: store in an airtight container. It can last in the fridge for up to 5 days and 1 month in the freezer. Thaw overnight in the fridge before reheating. Note that shelf-life with fresh shrimps is only up to 3 days and must be stored in the refrigerator.
Re-heating: microwave for 1 minute or simmer in a pan over medium heat. Add more coconut milk to re-hydrate if needed.
Course :Main Course
Cuisine :Filipino
Keyword :laing recipe, taro leaves in coconut milk