Taro Leaves in rich, creamy, and spicy coconut sauce made more flavorful with shrimp paste and pork belly pieces.
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 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.
Hold on, mommies. Just one more day before the weekend…
PrintLaing with Pork
Ingredients
- 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
Instructions
- Heat oil in a wok and sauté the garlic and ginger for about 30 seconds.
- Add pork belly pieces and continue cooking until the pork is brown.
- Add the shrimp paste, thin coconut milk, and dried taro leaves.
- Bring to a boil and simmer until the taro leaves are wilted. It will absorb the thin coconut milk.
- 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.
- If you want it spicy put slices of bird’s eye chili. Season with fish sauce to taste.
- Serve with steaming hot rice.
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!
14 Responses
Wonderful looking dish — SO FULL of flavor. This looks excellent — thanks.
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.
★★★★★
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 😋
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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.
this looks delicious and so full of flavour! thanks for sharing.
Wow! This looks so yummy! I’ll have to try this one day!
I’ve never heard of this dish before, but it sounds so flavorful! Thank you for sharing!
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This looks so flavorful! I’ll have to add it to my list of recipes to try.
I’ve never heard of this, it sounds really good! Love the pictures.
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 😋😊
★★★★★
Super sarap nito lalo na kung super anghang. Medyo matagal na ring hindi nakaulam ng ganito. Na miss ko tuloy.
Anghang sarap neto
★★★★
Sarap naman po niyan. Nakakamiss tuloy mag ulam nang ganyan lalo na kapag marami gata. So yummy.
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