Laing
Laing is a Bicolano specialty of dried taro (gabi) leaves simmered low and slow in coconut milk until they turn tender and silky, never bitter or itchy on the tongue. Chilies bring heat, bagoong adds savory depth, and a bit of pork or dried shrimp rounds out the richness. Patience is the real ingredient here — the leaves need a long, undisturbed simmer to cook through properly.
Watch It Made
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Instructions
- In a wide pot, layer the pork belly, onion, garlic, and ginger at the bottom without stirring.
- Pour in the coconut milk and bring to a gentle simmer over medium-low heat. Add the bagoong and dried shrimp.
- Gently place the dried taro leaves on top without stirring — stirring too early can make the leaves itchy on the tongue. Let them wilt into the liquid on their own as they cook.
- Simmer uncovered on low heat for 30-35 minutes, occasionally pressing the leaves down gently with a spoon but avoiding vigorous stirring.
- Once the leaves are tender and much of the liquid has reduced, pour in the coconut cream and add the chilies. Simmer for another 10 minutes until thick and creamy.
- Gently fold everything together only once the leaves are fully cooked. Serve hot with rice.
Cook's Tip
Resist the urge to stir the taro leaves early in cooking — the raw leaves contain calcium oxalate crystals that cause an itchy throat, and only a slow, undisturbed simmer in coconut milk fully breaks them down; stirring too soon just spreads the irritant instead of cooking it out.