When one thinks of laing, what immediately comes to mind is that spicy, coconutty delicacy from the Philippines’ Bicol region. It’s basically a stew of gabi (taro) leaves cooked in coconut milk, shrimp paste and other spices. It usually includes pork slices.
But when taro is not available, one can always use similar leaves like kangkong (water spinach) or alugbati (Malabar spinach) which is what I did for this recipe.
Because I love coconut milk, I made my spinach laing soupy which is a departure from the usually drier recipe.
3 cups kangkong leaves, washed
3 cups alugbati, washed
1 can, coconut milk
1/2 cup, cubed pork belly
3 cloves garlic, peeled and crushed
1 small red onion, peeled and sliced
1 thumb, ginger, peeled and chopped
3 pcs. Thai chillies, thinly sliced
1 tbsp shrimp paste
Salt and pepper to taste
1 tbsp Olive oil
In a large pan, heat Olive oil. Add garlic, ginger and onion and cook for two minutes. Add pork belly and stir-fry until nicely browned. Add coconut milk and bring to a quick boil. Reduce heat and add shrimp paste and Thai chillies. Add salt and pepper to taste. Add kangkong and alugbati leaves and cook until wilted. Remove from heat and serve warm with steamed rice.