Go Back
Laing Recipe
Kusina ni Teds

Laing Recipe

Laing Recipe is a traditional Filipino dish. The dried taro leaves are boiled and simmered in coconut cream until almost dried. Pork, shrimp and even smoked fish can be added for additional flavor.
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 250 grams Pork Belly, cut into cubes
  • 1 cup Water
  • 3 Tablespoons Olive Oil
  • 3 piece Thumb - sized Ginger, cut into strips
  • 8 cloves Garlic, chopped
  • 1 piece Onion, chopped
  • 1 Tablespoon Cooked Alamang
  • 1 Tablespoon Cooked Spicy Alamang
  • 1 piece Pork Bouillon Cube
  • 2 cans 200 grams Coconut Cream
  • 1 cup Water
  • 1/4 teaspoon Ground Black Pepper
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons White Vinegar
  • 150 grams Dried Taro Leaves
  • 1 piece Red Chili
  • Salt to taste

Method
 

  1. In a pan, combine pork belly and water. Boil and simmer until water runs out and pork fat oozes out from the pork belly. Stir fry the pork belly until golden brown. Place the pork belly on the other side of the pan.
  2. Add olive oil and sauté ginger, garlic and onion. Add alamang and continue sautéing.
  3. Drop the pork bouillon cube and pour the coconut cream, water, ground black pepper, fish sauce and white vinegar.
  4. Add the dried taro leaves. Make sure to submerge everything. Cover the pan and let it simmer until the sauce almost dries out, roughly an hour and a half to two hours. Stir every 30 minutes to avoid burning the bottom. Add the chili and season with salt.