Chef-tested recipe
Make laing with taro leaves, coconut milk, coconut cream, ginger, garlic, onion, chili, and dried fish or bagoong.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 20 minutes
- Cuisine
- Filipino / Bicolano
- Course
- Main Dish / Vegetable Dish
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- Dried taro leavespaid link — 250 g
- Coconut milk — 1000 ml Shop paid link
- Coconut cream — 500 ml Shop paid link
- Pork belly, diced — 300 g
- Garlic, minced — 30 g
- Onion, sliced — 150 g
- Ginger, sliced — 40 g
- Chili, sliced — 20 g
- Bagoong or dried fishpaid link — 80 g
- Black pepper — 3 g
Preparation Overview
Do not stir dried taro leaves too early. Let them absorb the coconut milk first to avoid itchiness and rough texture.
Method
In a pot, combine coconut milk, pork, garlic, onion, ginger, chili, and bagoong. Bring to a gentle simmer. Add dried taro leaves on top without stirring immediately. Cover and simmer gently until leaves soften. Stir carefully once the leaves have absorbed liquid. Add coconut cream and continue cooking until thick and rich. Adjust seasoning and serve hot.
Beginner Technique Notes
Avoid strong boiling. Gentle simmering gives better texture and flavor.
Tips and Variations
Add more chili for a Bicol-style spicy version.
Serving Ideas
- Serve with hot rice and fried fish.
Storage
Refrigerate up to 3 days. Reheat gently with a splash of coconut milk.
Nutritional Value
Estimated 320 to 480 kcal per serving depending on coconut cream and pork.
Allergen Notes
Contains coconut and may contain seafood if using bagoong or dried fish.
Frequently Asked Questions
Why should I not stir taro leaves early?
Letting them soften first helps improve texture.
Can I use fresh taro leaves?
Yes, but cooking time and quantity will change.
Can I make it vegetarian?
Yes, omit pork and seafood and use mushrooms for depth.