Laing: Spicy Taro Leaves in Coconut Milk

imageThis is a variation of a previous recipe we posted — Pork a la Bicol Express. What’s different with this recipe is that the main ingredient are dried taro leaves.  Pork is used mainly to add flavor to the dish, but you can always skip it to make this recipe totally vegetarian. You can also adjust the spiciness of the dish by altering the amount of pepper used. Like the Bicol Express, Laing is best consumed with steamed rice.  As for me, I always want to partner Laing with either grilled pork chops or boiled shrimp.


1 package, dried taro leaves, soaked in cold water for 30 minutes

½ lb pork butt, sliced into small cubes

2 cans coconut milk

2 green chili peppers, thinly sliced

3 cloves garlic, peeled and crushed

1 medium onion, chopped

1 thumb fresh ginger, peeled and cut into thin strips

2 tbsps shrimp paste

1 tbsp Olive oil

Salt to taste


In a large wok, heat the Olive oil in medium-high heat.  Add the garlic and sauté until golden brown.  Add onion and cook until tender.  Add ginger and pork and cook for about 2 minutes. Add taro leaves and stir for one minute. Add coconut milk, chili peppers and shrimp paste. Add salt to taste. Reduce heat and let simmer for 25 minutes.


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