Authentic Filipino Laing Recipe: A Detailed Guide

Ingredients

2 cans (400g each) of taro leaves, dried and shredded
1/2 kilogram of pork belly, cut into small pieces
1/2 cup of shrimp paste (bagoong)
1 can (400ml) of coconut milk
1 can (400ml) of coconut cream
2 pieces of medium-sized onion, chopped
1 whole head of garlic, minced
2 pieces of thumb-sized ginger, peeled and chopped
6 pieces of green chili peppers
3 pieces of red chili peppers
3 tablespoons of canola oil
Salt to taste

Steps and instructions

Heat the canola oil in a large pot over medium heat.
Once the oil is hot, add the pork belly pieces and cook until they are browned and crispy. This should take about 5 to 7 minutes.
After the pork is cooked, add the chopped onion, minced garlic, and chopped ginger. Stir everything together and sauté until the onions are translucent and the garlic and ginger are fragrant.
Add the shrimp paste to the pot, stir well to combine with the other ingredients, and let the mixture cook for about 2 minutes.
Next, add the can of coconut milk. Stir the mixture well to combine the milk with the other ingredients, and bring the mixture to a simmer.
Add the taro leaves to the pot. Do not stir, just let the leaves sink into the mixture and soften naturally. This will prevent the leaves from being torn and will help to maintain their texture and flavor.
Cover the pot and let everything simmer for about 20 minutes. During this time, the taro leaves will soften and absorb the flavors of the other ingredients.
After 20 minutes, add the can of coconut cream and the green and red chili peppers. Again, do not stir, just let the ingredients combine naturally.
Let the mixture simmer for another 20 minutes, or until the sauce thickens to your liking.
Once the sauce is at your desired consistency, taste and adjust the seasoning by adding salt if necessary.
Finally, turn off the heat and let the Laing sit for a few minutes before serving to allow the flavors to meld together.

Tools for making

Large pot - A pot big enough to accommodate all the ingredients and allow for simmering.
Cutting board - For chopping and preparing the onion, garlic, ginger, and chili peppers.
Knife - To chop the onion, garlic, ginger, and chili peppers.
Wooden spoon - For stirring and combining the ingredients while cooking.
Can opener - To open the cans of taro leaves, coconut milk, and coconut cream.
Measuring cups and spoons - To accurately measure the ingredients.
Serving dish - To present and serve the Laing.

Recipe variations

Vegetarian/Vegan Option: Replace the pork belly with tofu or tempeh for a meat-free version.
Spicier Version: Increase the amount of chili peppers or add additional spicy ingredients like cayenne pepper or chili flakes.
Seafood Twist: Add shrimp, crab meat, or dried fish flakes to the dish for a seafood variation.
Chicken Laing: Swap the pork belly with boneless chicken thighs or breast for a chicken-based version.
Extra Vegetables: Include your favorite vegetables such as spinach, kale, or green beans to add more variety and nutrition to the dish.
Coconut Cream Substitute: Replace the can of coconut cream with coconut milk or coconut cream powder mixed with water for a lighter version.
Smoky Flavor: Add a few drops of liquid smoke or smoked paprika to infuse a smoky taste to the dish.
Herb Infusion: Experiment with herbs like lemongrass, bay leaves, or pandan leaves to enhance the aroma and flavor of the Laing.
Extra Creaminess: Incorporate a dollop of coconut cream or coconut milk towards the end of cooking for a richer and creamier texture.
Crunchy Topping: Sprinkle toasted garlic, fried shallots, or crushed peanuts on top of the Laing for added crunch and texture.

Recipe overview

Laing is a beloved traditional dish from the Bicol region of the Philippines, known for its rich, creamy and spicy flavor profile. This recipe features the distinct combination of taro leaves, pork belly, shrimp paste, coconut milk, and chili peppers. The taro leaves, dried and shredded, soak up the flavorful sauce made from the coconut milk and shrimp paste, resulting in a dish that's packed with flavors. The pork belly adds a savory depth, while the chili peppers bring a spicy kick. This dish requires slow cooking to allow the flavors to fully develop. Expect a cooking process that's somewhat unique, but the result is a delicious, comforting dish that's truly worth the effort. Enjoy Laing with a bowl of hot steamed rice for a complete meal.

Common questions

Can I use fresh taro leaves instead of dried ones? - Yes, you can use fresh taro leaves. However, the cooking time may need to be adjusted as fresh leaves will cook faster than dried ones.
Can I substitute the pork belly with another meat or make it vegetarian? - Yes, you can substitute pork belly with other meats like chicken or beef. For a vegetarian version, you can omit the meat entirely or use tofu or mushrooms as a replacement.
Where can I find shrimp paste (bagoong)? - Shrimp paste can be found in most Asian grocery stores or you can also purchase it online. If you can't find shrimp paste, you can substitute with fish sauce (patis) although the flavor will be slightly different.
Can I adjust the spiciness of the dish? - Yes, you can adjust the spiciness by adding more or fewer chili peppers according to your preference. You can also remove the seeds from the peppers to reduce the heat.
How long can I store Laing? - Laing can be stored in the refrigerator for up to 3 to 4 days in an airtight container. Reheat it thoroughly before consuming.

Serving dishes and utensils

Serving Platter - A large platter to present the Laing for serving.
Rice Cooker - Useful for cooking steamed rice to accompany the Laing.
Rice Bowls - Individual bowls for serving the steamed rice.
Soup Bowls - Bowls for serving the Laing.
Serving Spoons - Spoons for serving the Laing and the steamed rice.
Chopsticks - Optional utensils for eating the Laing and the steamed rice.
Napkins - Napkins for guests to use while eating.
Drinking Glasses - Glasses for serving beverages to accompany the meal.

Origin stories

Laing hails from the Bicol region of the Philippines, an area known for its love of spicy food and liberal use of coconut milk. There's a fascinating folk tale in Bicol regarding the origin of the taro plant, a key ingredient in Laing. The story goes that a long time ago, a mother had a disobedient son who never listened. One day, the mother became so frustrated that she wished her son would turn into a gabi (taro) plant, and lo and behold, the son transformed into a gabi plant. The mother, regretting her words, took care of the plant with all her heart. This tale encapsulates how integral the taro plant is in the local culture and cuisine, and serves as a reminder of the power of a mother's words. Now, every spoonful of Laing is not just an indulgence of flavorful delight, but also a taste of the rich folklore of the Bicol region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.