Laing with Pork

4.9 from 7 reviews


  • 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.