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Super Easy Laing

Dried taro leaves cooked in coconut milk along with pork, aromatics, and chilli peppers. Its flavour gets a boost from fermented shrimp paste, which brings tons of umami to the dish!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 5 people

Ingredients

  • 250 g pork belly, diced
  • 1 onion, chopped
  • 3 tbsp ginger, minced
  • 2-3 cloves garlic, crushed
  • 2 tbsp fermented shrimp paste (bagoong) or shredded dried fish
  • 100 g dried taro leaves* Note 1
  • 1 cup water
  • 4 cups (2 cans) coconut milk
  • 2 tbsp fish sauce (patis)
  • 1 ¾ cups (1 can) coconut cream
  • 3 red birds' eye chilies or more
  • ground black pepper, to taste

Instructions

  • In a large pot, spread the pork, onion, ginger, garlic, shrimp paste or shredded dried fish, and the taro leaves.
  • Add 1 cup of water, 4 cups of coconut milk, and 2 tbsps of fish sauce. Turn on the heat.
  • Cover the pot and simmer for about 20 minutes. Push down the taro leaves to submerge in liquid but don’t stir yet.* Note 2
  • Cover again and simmer for 25 minutes or until the leaves are wilted. Stir the mixture and add the coconut cream and red chillies, and simmer covered for 15 minutes.
  • Remove the cover and continue to simmer for 25 mins or until the liquid has reduced and the mixture has started to render oil. Stir occasionally.
  • Taste if it needs more fish sauce and season with ground black pepper. Serve with steamed rice.

Notes

Note 1 It's OK to wash the taro leaves before cooking and discard any stray leaves that might have been included in the packaging.
Note 2 Many believe it is best not to stir the taro leaves early in the cooking process to avoid the "itchy" situation it might cause.