About This Dish

Laing is a Filipino dish of shredded taro leaves. In this video, I used the pork meat but you can also add some seafood. It is cooked in thick coconut milk spiced with labuyo chili, garlic, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat.

Servings: 10

Prep Time: 30 mins

Cooking Time: 2 ½ hours

Ingredients

2 packs of dried taro leaves (https://amzn.to/2NZWGp9)

7 cans coconut milk (13.5 ounce each) (https://amzn.to/34GSd0N)

2 cups water or pork stock

2 pcs pork bouillon (https://amzn.to/301Il2G)

10-15 pcs Thai chili (adjust per your taste or spice level) (https://amzn.to/2O1o9qI)

1 ½ pounds of pork (https://amzn.to/3007Od4)

1/3 cup bagoong (shrimp paste) (https://amzn.to/2O323nA)

1 head of garlic (cut in small pieces) (https://amzn.to/34MHfH5)

1 onion (cut in diced) (https://amzn.to/300feNl)

Ginger (same amount of garlic. Cut in small pieces) (https://amzn.to/2LxlcN1)

Steps

1. Boil the pork for 20 min add salt and pepper for flavoring.

2. Remove from the soup stock. Save the stock for later.

3. Turn on the fire to medium heat. Sauté the ginger, garlic and onion until fragrant then add the pork , saute for 5 min then add the shrimp paste. After 2 minutes.

4. Add the coconut milk. Let it boil for a minute then add the dried Taro leaves and the chili.

Note: Do not mix the leaves just press it down until all the leaves soaks in the coconut milk. lower the fire to low heat.

4. Cook for about two and a half hour covered with little bit opening on the lid.

5. Make sure the coconut is not scorching. Check every 15 -20 mins until it’s cooked.

6. Wait until some coconut oil comes out.
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