Entree: Philippines – Bicol – Laing (Taro leaves in coconut milk with pork and shrimp paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8–12 taro leaves (dahon ng gabi), about 12 oz (340 g) total, washed and stacked (do not shred raw)
- 3 cups (720 ml) coconut milk
- 1 cup (240 ml) coconut cream (kakang gata) or extra-thick coconut milk
- 8 oz (225 g) pork belly, cut into 1/2-inch (1.25 cm) pieces
- 2 tbsp (10 g) dried shrimp, chopped (optional)
- 3 tbsp (45 ml) bagoong alamang (shrimp paste), adjusted to taste
- 1 medium onion, sliced
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) ginger, julienned
- 6–8 siling labuyo or small Thai bird chilies, whole or sliced (adjust for heat)
- 2 tbsp (30 ml) vegetable oil
- Salt, to taste
- Green onions or fried garlic, for garnish (optional)

Show original ingredient measurements

- 8–12 taro leaves (dahon ng gabi), about 12 oz (340 g) total, washed and stacked (do not shred raw)
- 3 cups (720 ml) coconut milk
- 1 cup (240 ml) coconut cream (kakang gata) or extra-thick coconut milk
- 8 oz (225 g) pork belly, cut into 1/2-inch (1.25 cm) pieces
- 2 tbsp (10 g) dried shrimp, chopped (optional)
- 3 tbsp (45 ml) bagoong alamang (shrimp paste), adjusted to taste
- 1 medium onion, sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) ginger, julienned
- 6–8 siling labuyo or small Thai bird chilies, whole or sliced (adjust for heat)
- 2 tbsp (30 ml) vegetable oil
- Salt, to taste
- Green onions or fried garlic, for garnish (optional)

Instructions

1. Heat the oil in a deep skillet or pot over medium heat. Render the pork belly pieces until lightly browned and some fat is released, then add onion, garlic and ginger and sauté until softened. Stir in the bagoong and dried shrimp, then pour in the coconut milk and coconut cream; bring to a gentle simmer and cook 8–10 minutes to meld flavors and reduce slightly.
2. Layer the taro leaves on top of the simmering coconut mixture, pressing each leaf gently so it is submerged in the liquid (avoid shredding the leaves raw). Add the chiles, cover tightly, and simmer very gently 25–35 minutes until the leaves are tender and the sauce has thickened to a creamy, almost paste-like consistency; stir gently once or twice to ensure even cooking. Season with salt if needed, finish with a splash more coconut cream if desired, garnish, and serve with steamed rice.