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Filipino laing with tender taro leaves, pork, coconut cream, and red chilies in a rustic bowl.

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Filipino
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.