Laing with Pork

Taro Leaves in rich, creamy, and spicy coconut sauce made more flavorful with shrimp paste and pork belly pieces.

Laing with Pork

This is another delicious part of my weekend — Laing with Pork.

We love Laing but I don’t usually cook Laing with Pork because we love pairing it with another viand. What I do is I cook the taro leaves with only shrimp paste to flavor it and then pair it with, say, fried fish or fried pork.

Last weekend, the inlaws came over to visit their granddaughter who just came from a week of being ill. Since it’s Sunday, I prepared a special lunch meal consisting of THIS and Sinaing na Tulingan which I’ve yet to share because I couldn’t get a decent photo.

Laing with Pork

Laing is just one of my favorite dishes which I gotta eat with lotsa rice. So, yun nga, parang last sinful meal before starting my #TPK100DaysToHealth. And pinagbigyan ko lang si peanutbutter to put pork belly. Our next Laings will be meat-free again, of course.

Laing with Pork

Hold on, mommies. Just one more day before the weekend…


Laing with Pork

  • Author: Peachy Adarne


  • 1 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 inch knob of ginger, sliced
  • 3 tbsp shrimp paste (bagoong, I used the sweet one)
  • 1 large bag of dried taro leaves (I think it’s around 6-8 cups if you measure it.
  • 4 cups coconut milk (kakang gata)
  • 2 cup thin coconut milk (pangalawang piga)
  • 200g pork belly, cut into bite size pieces
  • bird’s eye chili
  • fish sauce taste


  1. Heat oil in a wok and sauté the garlic and ginger for about 30 seconds.
  2. Add pork belly pieces and continue cooking until the pork is brown.
  3. Add the shrimp paste, thin coconut milk, and dried taro leaves.
  4. Bring to a boil and simmer until the taro leaves are wilted. It will absorb the thin coconut milk.
  5. Add the coconut milk (kakang gata) and bring to a boil again. Simmer in low heat until sauce is thickened and the taro leaves are soft (around 30 minutes). Stir occasionally to make sure it is not sticking at the bottom of the wok.
  6. If you want it spicy put slices of bird’s eye chili. Season with fish sauce to taste.
  7. Serve with steaming hot rice.

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15 Responses

    1. Natakam ako sa Laing mo Mommy Peach.
      Kaso di po talaga ako marunong magluto ng laing lagi nalang po makati.Try ko po ulit gumawa baka po maging succesful na..Salamat sa version nyo..Nilalagyan din po pala yun ng bagoong.

    2. Bihira lang yung meat talaga nilalagay namin, mostly po samin tinapa okay na ? tapos tamang anghang lang sakin, solve na ? pero gusto ko yan my pork, looks yummy ?

  1. Thank you for the helpful information. I am very happy and grateful that you shared this with us. Thanks for sharing and please keep us informed with new information when possible.

  2. Ang saraap nito mamsh lalo na pag medyo maanghang anghang .Actually di ko to alam lituin .Hehe thank you mamsh for sharing .Will surely try this ??

  3. Super sarap nito lalo na kung super anghang. Medyo matagal na ring hindi nakaulam ng ganito. Na miss ko tuloy.

  4. Sarap naman po niyan. Nakakamiss tuloy mag ulam nang ganyan lalo na kapag marami gata. So yummy.

  5. Thankyou for sharing .. sarap po nito .. khit kaunti ang ulam , sobra takaw na sa kanin . Tipid pa h🤩😋😋

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook