Filipino
Laing
Laing is a Bicolano dish of dried taro leaves slowly cooked in coconut milk with ginger, shrimp paste, pork, and chilies. The leaves turn silky and deeply savory as the coconut reduces into a rich, spicy sauce.
Ingredients
- Dried taro leaves50g
- Pork belly, sliced into small strips120g
- Coconut milk1 1/2 cups
- Coconut cream1/2 cup
- Bagoong alamang, preferably sautéed1 1/2 tbsp
- Garlic, minced3 cloves
- Small red onion, chopped1
- Ginger, julienned1 thumb-sized piece
- Lemongrass stalk, bruised and tied1
- Thai chilies or siling labuyo, chopped2 to 3
- Long green chili, whole or sliced1
- Fish sauce1 tsp, or to taste
- Freshly ground black pepper1/4 tsp
Method
- Check the dried taro leaves for any hard stems and discard them, keeping the leaves dry and unrinsed.
- Place the pork belly in a deep pan over medium heat and cook until it renders some fat and lightly browns.
- Add the garlic, onion, and ginger, then sauté until fragrant and the onion softens.
- Stir in the bagoong alamang and cook for 1 minute to deepen its flavor.
- Pour in the coconut milk, add the lemongrass and chopped chilies, and bring to a gentle simmer.
- Scatter the dried taro leaves over the coconut milk, pressing them down lightly so they are moistened, but do not stir yet.
- Cover and simmer over low heat for 20 to 25 minutes, letting the leaves soften fully in the coconut milk.
- Once the leaves are tender, gently stir from the edges to combine them with the sauce.
- Pour in the coconut cream, add the long green chili, and simmer uncovered for 15 to 20 minutes until the sauce is thick, oily at the edges, and clings to the leaves.
- Season with fish sauce and black pepper to taste, remove the lemongrass, and rest for 5 minutes before serving with hot steamed rice.
Common questions
Can I substitute fresh taro leaves for dried taro leaves in laing?
Yes, but fresh taro leaves need extra prep. Wash them well, then boil or blanch until fully tender before adding. Dried leaves are easier here because they rehydrate in the coconut milk and are less likely to be slimy if handled gently.
How long should I simmer laing so the taro leaves soften properly?
After adding the dried leaves, simmer covered on low heat for 20 to 25 minutes without stirring much. Then stir gently and cook uncovered with the coconut cream for another 15 to 20 minutes until thick and fully tender.
What are the most common mistakes when cooking laing?
The biggest mistakes are stirring too early, boiling too hard, and not cooking the leaves long enough. Avoid rinsing dried leaves before cooking, and don’t rush the coconut milk reduction or the dish can taste thin and the leaves stay tough.
How should I store leftover laing?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. Reheat gently over low heat, adding a splash of water or coconut milk if needed. It also freezes reasonably well, though the texture may soften more after thawing.
What is the best way to serve laing?
Serve laing hot with steamed rice, since the rich coconut sauce and salted bagoong are meant to be balanced by plain rice. It pairs well with grilled fish, fried pork, or eggs, and a little extra chili can be added at the table.