Another coconut milk-based dish that is very famous in Bicol region is “Laing”. Some people are hesitant to try this specialty since taro leaves, which serve as its main ingredients, can bring itchy sensation in the tongue and throat when not properly done. I believe that this itchiness lies on two reasons: the quality of the leaves and the perfection of the cooking process. I prefer using fresh taro leaves but there’s no harm in trying the dried ones too.
I hope that this article “How to cook Laing Recipe-for Beginners” would at least, give you an idea on how this dish is prepared.
500 grams taro leaves
1/4 kg pork belly, cubed
5 cloves garlic, peeled and minced
3 small-sized ginger, peeled and minced
1/2 big onion, thinly sliced
5 pcs green chillies, chopped
5 pcs red chillies, chopped
5 cups coconut milk (combination of first and second pressings)
1/2 tbsp dried shrimps
2 tbsp vinegar
2 tbsp vegetable oil
fish sauce/ salt and pepper to taste
- Heat up pan. Using medium heat and a little oil, sauté pork until they turn light brown in colour.
- Add-in garlic and ginger. Sauté for 2-3 minutes.
- Add-in the onions. Sauté until translucent.
- Put-in the taro leaves.
- Pour-in the coconut milk. Boil for about 25-30 minutes. The softer the leaves would get, the better.
- When rolling bubbles appear, lower the heat. Stir-press the leaves into the sauce. Add-in the dried shrimps. Season with fish sauce/ salt and pepper to taste.
- Add 2 tbsp of vinegar. This would lengthen the holding time of the dish, as the vinegar prevents any food from spoiling easily.
- Cover the pan and simmer for about an hour.
- Serve hot and enjoy!