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Laing
Filipino Taro Leaves in Spicy Coconut Milk
A classic Bicolano dish featuring tender dried taro leaves simmered in rich, spicy coconut milk with tender pieces of pork. This recipe emphasizes the traditional method of not stirring to achieve the perfect texture and flavor.
🧂 Zutaten
- 200 g Dried taro leaves
- 800 ml Full-fat coconut milk(This is equivalent to two 400ml cans. Using full-fat coconut milk is crucial for richness.)
- 200 g Pork belly or shoulder
- 2 tbsp Shrimp paste (bagoong alamang)(Adjust to taste. This adds a salty, umami depth.)
- 5-10 pieces Thai bird's eye chilies or other small hot chilies
- 3 cloves Garlic
- 1/2 medium Onion
- 100 ml Water(Optional, to adjust consistency if needed.)
- to taste Salt(Use sparingly, as shrimp paste is salty.)
- to taste Black pepper
👨🍳 Zubereitung
- 1
Prepare the aromatics and pork: In a heavy-bottomed pot or Dutch oven, sauté the chopped onion over medium heat until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the bite-sized pork pieces and cook, stirring occasionally, until lightly browned on all sides. This step builds flavor.
⏱️ 10 minutes - 2
Add the first layer of coconut milk and shrimp paste: Pour in about half of the coconut milk (400ml) and the shrimp paste. Stir gently to combine with the pork and aromatics. Bring the mixture to a simmer.
⏱️ 5 minutes - 3
Add the taro leaves: Gently place the rinsed and drained dried taro leaves into the simmering liquid. Submerge them as much as possible. Do NOT stir vigorously. The key to laing is to let the leaves cook undisturbed in the liquid to prevent them from becoming stringy or causing itchiness (a common belief).
⏱️ 10 minutes - 4
Add the remaining coconut milk and chilies: Pour the remaining coconut milk (400ml) over the taro leaves. Scatter the chopped chilies on top. Do NOT stir. Cover the pot.
⏱️ 5 minutes - 5
Simmer gently: Reduce the heat to low, maintaining a very gentle simmer. Cook, covered, for at least 1 hour, or until the taro leaves are very tender and the sauce has thickened and reduced. The oil from the coconut milk and pork should start to separate and appear on the surface. If the sauce becomes too thick before the leaves are tender, you can add a little water (about 100ml) to loosen it.
⏱️ 1 hour - 6
Final seasoning and serving: Once the leaves are tender and the sauce has reached your desired consistency, taste and adjust seasoning with salt and freshly ground black pepper if needed. Remember that shrimp paste is salty, so season carefully. Serve hot.
⏱️ 5 minutes
💡 Profitipps
- ✓The 'do not stir' rule is crucial. It's believed that stirring can make the taro leaves itchy or tough. Instead, gently shake the pot or use a spoon to carefully tuck ingredients under if necessary.
- ✓The oil surfacing is a sign that the laing is well-cooked and the flavors have melded beautifully.
- ✓This dish originates from the Bicol region of the Philippines, known for its spicy and coconut-rich cuisine.
- ✓For a richer flavor, you can use only coconut cream for the first addition, then coconut milk for the second.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add dried fish flakes (like tinapa) along with the shrimp paste for an extra layer of smoky, savory flavor.
- Increase the number of chilies or use hotter varieties for a spicier laing.
- Substitute pork with chicken or omit for a vegetarian version (ensure vegetarian shrimp paste is used if applicable).