Gayabon is a Filipino dish found in Romblon prepared with fresh taro leaves cooked in coconut milk until its soft and pasty in texture.

Have you always wanted to have laing but you’re afraid of its spicy taste, do you want to make one at home but don’t have the patience to dry the taro leaves before even starting to cook them, or you just want a creamy soft textured laing similar to creamed spinach then I suggest to give this Romblon dish a try, the Gayabon.

Gayabon is basically Romblon’s version of Laing, it may look similar but there are key differences between the two dishes. Gayabon uses fresh laing leaves while laing the leaves are sun dried before it is cooked, gayabon is not spicy and since the leaves used are fresh the texture is somehow chunky. Like taghilaw, sarsa and inaslum, this dish is one of Romblons pride where you can find it everywhere on local carinderias in the province.

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Gayabon is a Filipino dish found in Romblon prepared with fresh taro leaves cooked in coconut milk until its soft and pasty in texture.


  • 800 g fresh taro leaves
  • 250 g pork belly, sliced into small pieces
  • 2 tbsp bagoong (fermented shrimp paste)
  • 5 cups coconut milk
  • 1 cup coconut cream
  • 12 cloves garlic, minced
  • 1 thumb sized ginger, sliced
  • 1 large red onion, chopped
  • freshly ground black pepper
  • fish sauce
  • cooking oil


  1. Generously season pork belly in salt and pepper, set aside
  2. In a wok add 1 cup of water then add the pork, bring to a boil then continue to boil until water dries out and renders fat, once it renders fat continue to cook until its brown and crispy.
  3. Remove all but 3 tbsp of oil into the wok, add garlic, ginger, and onion. Sauté for a minute.
  4. Pour 3 cups of coconut milk then bring it to a boil, simmer in medium high heat until sauce thickens and starts to render coconut oil. This will take around 20 to 30 minutes.
  5. Add the remaining coconut milk, bagoong, and fresh taro leaves, try to submerge all leaves gently (do not over mix) into the coconut milk then continue to cook covered in low heat for 20 minutes.
  6. Check liquid levels, add a bit water if necessary.
  7. Mix the gayabon making sure it’s not stuck on the bottom of the wok.
  8. Add the coconut cream, simmer in low heat for 10 more minutes.
  9. Season with fish sauce, turn off heat then serve.


7 Responses

  1. It must be very creamy and delicious with all the coconut milk and cream!

  2. I am pretty confident there will be no taro leaves to be found here in Tucson. Any recommendations for a substitute?

  3. suituapui says:

    We have taro leaves in our local ethnic cuisine too – I love it!!! This is one of the ways we cook it…

  4. Sounds like pure comfort food to me! I may not be able to get taro leaves around here, but I’d definitely give this a try with swiss chard, collards, or kale.

    • Raymund says:

      The best substitute will be spinach, the large leaf variant. This dish is nearly similar to creamed spinach but instead of cream, coconut milk is used. Dont forget the chillies, lots of them if you love them spicy

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