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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 (as a side dish) 1x
  • Category: Main Course
  • Cuisine: Filipino


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


  1. Marinate pork pieces in salt and pepper, set aside
  2. In a wok heat oil then brown marinated pork pieces until crispy
  3. Add and sauté the garlic, onion and chillies.
  4. Now add 2 cups of coconut milk and shrimp paste. Bring to a boil simmer for 3 minutes.
  5. Add taro leaves, do not mix. Simmer in medium heat until almost dry, at this point the coconut milk becomes oily.
  6. Add the remaining coconut milk slowly until it retains the moisture back, simmer again for 5 minutes.
  7. Turn heat off then serve.