Side DishMain Course

Laing

Name: Laing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 100 g dried taro leaves crumbled; 400 ml coconut milk full-fat; 200 ml coconut cream; 1 tbsp shrimp paste; 2 pcs ginger peeled and sliced; 4 clove garlic minced; 1 pcs yellow onion chopped; 2 pcs green chili sliced; 100 g pork belly diced (optional); 1 tbsp cooking oil; 0.5 tsp salt; 0.25 tsp black pepper ground

Laing is a classic Filipino dish featuring taro leaves cooked in a rich and spicy coconut milk gravy. It's often enjoyed as a flavorful side dish with steamed rice or as a main course.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium

Allergen information: may contain crustaceans. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gdried taro leaves, crumbled
400 mlcoconut milk, full-fat
200 mlcoconut cream
1 tbspshrimp paste
2 pcsginger, peeled and sliced
4 clovegarlic, minced
1 pcsyellow onion, chopped
2 pcsgreen chili, sliced
100 gpork belly, diced(optional)
1 tbspcooking oil
0.5 tspsalt
0.25 tspblack pepper, ground

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat cooking oil in a large pot or deep pan over medium heat.
About 1 min
2
If using, add pork belly to the pot and cook until browned and crispy, about 5-7 minutes. Remove pork belly and set aside, leaving the rendered fat in the pot.
About 7 min
Cook’s note: This step is optional but adds a lot of flavor to the dish.
3
Add onion, garlic, and ginger to the pot and sauté until fragrant and softened, about 3-5 minutes.
About 5 min
Cook’s note: Do not burn the garlic.
4
Stir in the shrimp paste and green chili, cooking for another minute to allow the flavors to meld.
About 1 min
Cook’s note: Adjust chili amount to your preferred spice level.
5
Pour in the coconut milk and bring it to a gentle simmer. Do not boil vigorously.
About 3 min
Cook’s note: Maintain a low simmer to prevent the coconut milk from curdling.
6
Carefully add the crumbled dried taro leaves to the simmering coconut milk. Do not stir immediately.
About 1 min
Cook’s note: Let the leaves soften in the liquid for a few minutes before stirring to avoid breaking them too much.
7
Cover the pot and simmer on low heat for 30 minutes, or until the taro leaves are tender and have absorbed much of the liquid. Stir occasionally and gently after the first 10 minutes.
About 30 min
Cook’s note: Ensure the heat is low to prevent scorching the bottom.
8
Stir in the coconut cream, salt, and black pepper. Continue to simmer for another 5-10 minutes, or until the sauce has thickened to your desired consistency.
About 10 min
Cook’s note: The coconut cream adds richness and helps to thicken the sauce.
9
Return the cooked pork belly (if used) to the pot and mix well.
10
Serve hot with steamed rice.

Keep it good

Storage

Store leftover laing in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the consistency, or microwave until warmed through.