Laing Dish is a traditional Filipino delicacy made of shred or whole taro leaves, coconut milk, meat or seafood, chili peppers, and a variety of aromatics.
Including onions, garlic, ginger, and lemongrass (tanglad).
Laing made of dried taro leaves cook with pork belly, coconut milk, and chili peppers is easy to make and sure to deliver big flavors.
This classic Bicolano dish is creamy, spicy and delicious with steam rice!
Coconut is one of the top 5 major crops of Bicol so it is to be expected that coconut milk is a prominent ingredient in this region’s cuisine in fact.
Like adobo sa gata, Bicol Express, and gising-gising.
Laing is another classic example of the Bicolano’s love affair with piquant chili peppers and their wide use of gata in cooking.
Although said to have originated from Bicol, the original dish is mostly similar in ingredients but different in cooking preparation from the version the rest of the country is familiar with.
This boldly-flavor vegetable dish can be enjoy alone with steam rice or as a side accompaniment to grilled pork or fish in fact.
Laing Dish: Instruction
Go through the dried leaves, and shred into pieces. Inspect for any other stray leaves accidentally mixed in during the drying process and discard.
Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. Using the back of a knife, pound ends of stalks to release flavor and then chop.
In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened and aromatic.
Add pork and cook until lightly browned. Season with pepper to taste.
Then add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
Add coconut milk and bring to a simmer.
Add lemongrass and chili peppers.
Then add Gabi leaves and with the spoon, push down into the liquid until moistened. Do not stir for the first 15 to 20 minutes.
Lower heat, cover, and cook for about 25 to 30 minutes or until pork is fully cooked and leaves have softened in fact.
Add coconut cream then continue to cook for about 10 to 15 minutes or mixture is almost dry and begins to render fat. Season with salt to taste.
Ingredients
2 ounces dried gabi leaves
2 lemongrass stalks
1 tablespoon canola oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
1 pound pork belly, diced
pepper to taste
1 tablespoon shrimp paste
4 cups coconut milk
8 Thai chili peppers, chopped
1 cup coconut cream
salt to taste
