Pro Tips
Use fresh taro leaves rather than dried for the signature soft, almost-creamy texture. The longer you simmer, the more the leaves break down. If taro leaves are unavailable, Swiss chard or large-leaf spinach works as a substitute but cooks much faster.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Gayabon
Gayabon is Romblon's gentle cousin of laing — fresh taro leaves slowly cooked in coconut milk with pork belly and bagoong until they break down into a silky, almost-pasty texture. Unlike laing, it uses fresh (not dried) leaves and skips the chili entirely, letting the coconut cream and fermented shrimp paste do the talking.
Instructions
- Season the sliced pork belly with salt and freshly ground black pepper, then set aside.
- In a wok or wide pan, add 1 cup of water along with the seasoned pork belly. Bring to a boil and continue cooking until all the water has evaporated and the pork starts to render its fat.
- Keep cooking the pork belly until it turns golden brown and crispy. Remove most of the rendered oil from the wok, leaving about 3 tablespoons behind.
- Add the minced garlic, sliced ginger, and chopped onion to the remaining oil. Sauté for about 1 minute until fragrant.
- Pour in 3 cups of thin coconut milk and bring to a boil. Simmer over medium-high heat for 20 to 30 minutes until the sauce thickens and coconut oil begins to separate at the edges.
- Stir in the remaining 1 cup of coconut milk, the bagoong, and all the fresh taro leaves. Gently submerge the leaves into the coconut milk without over-mixing.
- Cover and cook on low heat for 20 minutes. Check the liquid level occasionally and add a little water if the mixture looks too dry.
- Carefully stir the gayabon, making sure the leaves are not sticking to the bottom. The taro leaves should be soft and starting to break apart.
- Pour in the thick coconut cream and simmer on low heat for another 10 minutes until the leaves have a silky, almost-pasty consistency.
- Season to taste with fish sauce and a little more black pepper. Turn off the heat and serve hot with steamed rice.
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Pro Tips & Troubleshooting
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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