As soon as I woke up this morning, I immediately went to the kitchen to cook Laing. Laing is a Bicolano spicy dish made of dried taro leaves that cooked in coconut milk.
I remember when I first tried cooking this dish, a dear friend who tasted it told me that it was the best laing dish that she had. Because of that comment, I was confident enough to cook it again and share the recipe here. I wish I put more chili this time but I adjusted the recipe below to add more chili. The more spicy this dish is, the more successful laing is. Best to be eaten within two days as coconut milk-based dishes needed to be consumed immediately.
Yield 6 servings
- 1 tablespoon olive oil
- 1 piece onion, minced
- 6 cloves garlic, minced
- 1 thumb-sized ginger, peeled & minced
- 1/2 kilo pork belly, cut into small cubes
- 1 tablespoon shrimp paste (I use Barrio Fiesta brand)
- 4 cups coconut milk
- 4 cups dried taro leaves
- 10 thai chili peppers, chopped
- 1 cup coconut cream
- salt to taste
- In a wok over medium heat, heat olive oil.
- Add garlic, onions and ginger and cook till onions are translucent.
- Add pork belly and cook until pork turns lightly brown in color.
- Add shrimp paste and mix all ingredients.
- Add coconut milk and bring to a simmer.
- Add dried taro leaves and push down the leaves till the leaves are submerged in coconut milk.
- Add thai chili peppers.
- Lower heat, cover wok and simmer for 30 minutes.
- Add coconut cream and continue to cook for 15 minutes.
- Season with salt to taste.
- Serve and enjoy!