Laing (Taro Leaf Stew)
Laing is a creamy Filipino stew of dried taro leaves simmered in coconut milk with pork belly, shrimp, garlic, ginger and fermented shrimp paste (bagoong). Rich, slightly spicy and deeply savory, it's perfect spooned over steaming white rice.
Yield
4
Time
1 hour 10 minutes
Ingredients
1 pack (3.5 oz / ~100 g) dried taro leaves
2 tbsp vegetable oil
2 cans (13.5 fl oz / ~400 ml each) coconut milk (about 800 ml total)
1 can (13.5 fl oz / ~400 ml) coconut cream (use whole can or to taste)
1/2 lb (about 225 g) thinly sliced pork belly
1 lb (about 450 g) shrimp, peeled and deveined
1 medium onion, diced
3–5 garlic cloves, chopped
2-inch knob ginger, sliced
1 long Filipino chili or 1 seeded jalapeño, sliced
2–3 tbsp bagoong (fermented shrimp paste)
3 tbsp fish sauce
Salt and black pepper, to taste
Water, to thin sauce if needed
Thai chilis (optional), chopped for garnish
Steamed white rice, for serving
Instructions
Step 1
Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add the thinly sliced pork belly and brown, seasoning with a pinch of salt and some black pepper.
Step 2
Add the diced onion to the pan and sauté 3–5 minutes until softened. Add the chopped garlic, sliced ginger, and sliced chili; sauté another 2–3 minutes until aromatic.
Step 3
Stir in 2–3 tbsp bagoong (fermented shrimp paste) and cook briefly to incorporate and bloom the flavors.
Step 4
Pour in the coconut milk and bring the mixture to a gentle simmer.
Step 5
Once the coconut milk is simmering, pile the dried taro leaves on top of the simmering liquid. Do NOT stir. Cover the pot, reduce heat to low, and cook undisturbed for 30 minutes so the leaves rehydrate and absorb the coconut broth.
Step 6
After 30 minutes, uncover and stir the softened leaves into the sauce so they are fully coated. Add coconut cream to taste (the recipe uses the whole 13.5 fl oz can) and continue cooking uncovered for 10–12 minutes, stirring occasionally to prevent sticking.
Step 7
Add 3 tbsp fish sauce and taste; adjust seasoning with salt, pepper, or more fish sauce as needed. If the sauce is too thick, add a little water to reach desired consistency.
Step 8
Stir in the shrimp and cook uncovered for about 10 minutes, until shrimp are cooked through and the flavors meld.
Step 9
Stir in chopped Thai chilis (or extra sliced chilis) for garnish and heat. Serve hot over steamed white rice.
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