Focused recipe
Spicy Laing
Authentic Filipino Spicy Laing made with dried taro leaves simmered slowly in rich coconut milk and cream with pork belly and dried fish. A classic Bicolano dish featuring the perfect balance of spicy Thai chilies and creamy coconut.
Filipino Updated 2/19/2012
Ingredients
Measured from the catalog payload.
- 1 pack dried taro leaf
- 1/2 lb pork belly thinly sliced
- 3/4 cup salted dried fish shredded
- 2 cups coconut milk
- 4 cups coconut cream
- 15 pieces thai chili
- 1 piece onion sliced
- 5 cloves garlic crushed
- 2 tablespoons ginger sliced into strips
- 2 pieces long green chili
- teaspoon salt
- teaspoon pepper
Instructions
6 cooking steps
- Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
- Apply heat and let boil.
- Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this can be a sign that its ready.
- Put-in the long green chili, salt, and pepper. Gently stir the ingredients and cook for another 3 minutes.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Vegetable No tags Public recipe Revision 1
Recipe notes
- Do not stir the taro leaves when initially adding them to the pot. This traditional method helps prevent the leaves from causing itchiness.
- If the liquid dries out too quickly before the leaves are tender, add small amounts of water or additional coconut milk.
Storage notes
- Store in an airtight container in the refrigerator for up to 3-5 days.
- Reheat gently on the stove over low heat or in the microwave until warmed through.