Laing is a Bicolano dish that is made of dried taro (gabi) leaves and coconut milk.

Laing is considered to be a staple in most Bicolano homes. This laing recipe is simple-to-follow and uses readily-available ingredients from the grocery. Making it at home is easy and fuss-free! You could adjust the taste accordingly by adding more shrimp paste or chili peppers. Substituting the pork slices with dried fish is also a healthy alternative to this dish.

Laing is primarily made up of dried taro (gabi) leaves simmered slowly in coconut milk. Remember to cook this dish low and slow so that all the flavors can come together. This dish is typically enjoyed with a serving of rice but puto or toasted bread works, too!

Prep Time

10 mins 

Cooking Time

40 mins 

Ready in

50 mins 

Yield

8-10

Cuisine

Filipino

Cooking method

Simmer

Laing (Taro Leaves in Coconut Milk) Ingredients

100 grams taro leaves (dahon ng gabi), (use dried leaves), (dried gabi leaves)

2 slices pork, cut into 1/4 inch-thick strips

1 to 2 tablespoons shrimp paste (bagoong alamang), to taste

2 cloves garlic, chopped

3 cups coconut milk (gata)

2 cups coconut cream (kakang gata), or coconut cream

1 thumb-sized piece ginger, cut into large strips

4 pieces green finger chili (siling pangsigang), cut into 1-inch pieces

2 pieces red chili pepper (siling labuyo), sliced thinly

How to make Laing (Taro Leaves in Coconut Milk)

In a large pan over medium heat, spread out your pork belly strips and pour water over until meat is covered. Place the lid on and and cook until all liquid has evaporated and the pork fat has started to render.

Combine the shrimp paste, garlic, coconut milk and ginger in the pan and stir for about 2 minutes.

Add the taro (gabi) leaves and let it absorb the coconut milk. Avoid stirring the leaves. Let this boil and dry up for about 10 minutes.

Add in the kakang gata or coconut cream, green chilies and bird's eye chilies. Again, leave to boil or dry up for another 10 minutes. Add more chillies, if preferred. Serve warm with rice and other viands.

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