Filipino Laing with Pork and Shrimp

Laing is a Bicolano Filipino dish of dried taro leaves slowly cooked with pork, coconut, shrimp paste, and chilies. The long simmer softens the leaves and turns the coconut sauce rich and savory.

Render the pork, soften the aromatics, then let the taro leaves cook quietly in coconut milk before finishing with coconut cream.

Keep the heat low and allow the leaves to soften fully before stirring them.

Serving Suggestions

Serve with plenty of steamed rice and a fresh cucumber salad.

Recipe Notes

Laing keeps refrigerated for up to three days and reheats well over low heat with a splash of water.

Filipino Laing with Pork and Shrimp

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Dried taro leaves slowly simmered with pork, shrimp paste, coconut milk, ginger, and chilies.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Filipino

Calories: 590

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Laing

• 8 oz dried taro leaves do not wash; remove coarse stems if needed
• 1 lb pork belly cut into small pieces
• 2 cups coconut milk
• 1 cup coconut cream
• 2 tbsp fermented shrimp paste
• 1 medium yellow onion thinly sliced
• 5 cloves garlic minced
• 1 tbsp grated fresh ginger
• 6 whole Thai or bird’s-eye chilies left whole or sliced
• 1 cup water

Equipment

• Heavy saucepan or clay pot
• Chef’s knife
• Cutting board
• Wooden spoon

Method

 

Start the Aromatics:

1. Place the pork belly in a heavy saucepan over medium heat and cook for 8 to 10 minutes until some fat renders and the edges begin to brown.
2. Add the onion, garlic, and ginger. Cook for 4 minutes until softened, then stir in the shrimp paste.

Layer the Taro Leaves:

1. Pour in the coconut milk and water. Add the dried taro leaves and chilies, pressing the leaves down gently so they are moistened. Do not stir yet.

Simmer Slowly:

1. Bring to a gentle simmer, cover, and cook for 25 minutes. Stir carefully once the leaves have softened, then continue uncovered for 10 minutes.
2. Pour in the coconut cream and simmer for 5 to 8 minutes until thick and glossy.

Serve:

1. Taste and adjust the seasoning. Serve hot with steamed rice.

Nutrition

Calories: 590kcalCarbohydrates: 19gProtein: 22gFat: 49gSaturated Fat: 32gCholesterol: 70mgSodium: 980mgFiber: 7gSugar: 4g

Notes

• Do not stir the dried taro leaves until they have softened in the coconut milk.
• Taro leaves must be thoroughly cooked; never serve them raw or undercooked.