World Flavors Cookbook

Laing

Name: Laing
Cook time: 45 min
Cuisine: Philippines
Ingredients: 2 bags dried taro leaves 2 cans (14oz) coconut milk 100g pork belly, diced 3 red chillies, chopped 2 inches ginger, sliced 2 tbsp shrimp paste (bagoong)

Shredded taro leaves cooked in a creamy and spicy coconut milk sauce with ginger and shrimp paste.

Cuisine: Philippines

Ingredients

2 bags dried taro leaves 2 cans (14oz) coconut milk 100g pork belly, diced 3 red chillies, chopped 2 inches ginger, sliced 2 tbsp shrimp paste (bagoong)

Instructions

1. In a large pot, combine coconut milk, pork, ginger, chillies, and shrimp paste. Bring to a boil. 2. Add the dried taro leaves. DO NOT STIR (stirring too early makes the leaves itchy in the throat). 3. Push the leaves down into the liquid gently. Let simmer on low heat for 30-40 minutes. 4. Once the leaves have absorbed the milk and are soft, stir gently to combine. 5. Continue cooking until the sauce is very thick and oil starts to render.