Laing (Taro Leaves in Coconut Milk)

Method

1. 1

   Render the diced pork belly in the pot over medium heat until it releases its fat, about 5 minutes.

2. 2

   Add the ginger, garlic and shrimp paste; sauté until fragrant.

3. 3

   Pour in the coconut milk and bring to a gentle simmer.

4. 4

   Lay the dried taro leaves on top WITHOUT stirring; simmer 30 minutes.

   💡 Stirring early releases the leaves' itchy calcium oxalate — let the coconut milk tame them first.

5. 5

   Now stir everything together, add the chilies, and cook 15 more minutes until thick and almost oily.

6. 6

   Serve as a side with steamed rice, spooning the thickened coconut sauce generously over the leaves.