Laing

Name: Laing
Total time: 50 min
Yield: 4 servings
Ingredients: 100g dried taro leaves; 200g pork belly (sliced into strips); 400ml coconut milk; 200ml thick coconut cream; 1 onion (chopped); 3 cloves garlic (chopped); 1 thumb-sized ginger (chopped); 2 tbsp bagoong alamang (shrimp paste); 4-5 hot chilies

Spicy Filipino dish of dried taro leaves slow-cooked in coconut milk, pork, and chili peppers.

Time: 50 min
Serves: 4

#filipino
#laing
#taro
#coconut

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Method

Sauté pork belly until crisp, then add onion, garlic, and ginger.
Stir in bagoong alamang and pour in coconut milk, bringing to a boil.
Place dried taro leaves on top of the liquid. Do not stir—let leaves submerge gradually as they absorb liquid.
Cover and simmer over low heat for 20 minutes.
Pour in thick coconut cream and added chilies, simmering uncovered until coconut oil renders.

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Laing

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