Laing is not the most visually appealing dish out there but trust me this is a good dish, it’s so good every Filipino gathering I attended this is one of the most sought after dishes. This dish is made out of taro leaves, coconut milk and chillies, it is very popular in the Bicol Region a Southern part of the Luzon Island where the ingredients mentioned is very common.
- 4 packed cups shredded sun dried taro leaves (it should be crunchy dry)
- 200 g pork belly, sliced into small pieces
- 2 tbsp Shrimp paste (bagoong)
- 6 pcs birds eye chillies, chopped and seeds included
- 5 cups coconut milk
- 6 cloves garlic, minced
- 1 large onion, chopped
- freshly ground black pepper
- cooking oil
- Marinate pork pieces in salt and pepper, set aside
- In a wok heat oil then brown marinated pork pieces until crispy
- Add and sauté the garlic, onion and chillies.
- Now add 2 cups of coconut milk and shrimp paste. Bring to a boil simmer for 3 minutes.
- Add taro leaves, do not mix. Simmer in medium heat until almost dry, at this point the coconut milk becomes oily.
- Add the remaining coconut milk slowly until it retains the moisture back, simmer again for 5 minutes.
- Turn heat off then serve.