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Laing

Laing

Bicolano taro leaf stew in rich coconut cream with shrimp and pork belly. Slow-cooked until the leaves are tender.

⏱ Prep: 20 min ⏱ Cook: 45 min Medium
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Ingredients

  • 540 g Taro leaves (gabi), chopped
  • 540 ml Coconut cream (gata)
  • 5.4 pcs Siling haba, chopped
  • 180 g Dried shrimp (tuyo)
  • 360 g Pork belly, sliced
  • 1.8 pcs Onion, sliced
  • 7.2 pcs Garlic, minced

Instructions

  1. Sauté garlic, onion. Brown the pork belly.

  2. Add shredded sililing haba and gata. Stir to combine.

  3. Add the taro leaves and dried shrimp. Cover and simmer for 30 minutes, stirring occasionally.

  4. Cook until the leaves are very tender and the sauce is thick. Serve with rice.