This is the most underrated Filipino dish and it's a shame because it's absolutely delicious! This Laing recipe, or Ginataang Laing, is a Bicolano dish made of rich and creamy taro leaves with golden morsels of pork and a kick of spice to keep you on your toes!
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Making this Filipino Laing recipe is SO easy! Enjoy it with hot steamy rice, or if you want to go all out, serve it with some quick Miso Salmon Sinigang or Sinigang na Baboy (Filipino Pork Sinigang) and soft chewy Palitaw.
Ugh, I'm in heaven already!
Ginatang Laing is also extra special to me because my grandma made this for me on special occasions or milestones in my life. So whenever I take my first bite, it's like getting a warm comforting hug - which I hope you feel too when you try it!
🥘 Ingredients
- Dried Taro Leaves: I usually find packages at my local Asian market (Seafood City or Ranch 99), however, it's really to find online as well.
- Pork Belly: Rendering out fattier cuts adds more flavor to the dish, however, you can use leaner cuts if you want a meatier dish.
- Shrimp Paste (Bagoong): This is a Filipino shrimp paste that adds saltiness along with a TON of flavor to the dish. I prefer using the sauteed version (it's a deep brown color) instead of the raw bagoong (that's bright pink). I usually use the Kamayan or Barrio Fiesta brands.
- Coconut Milk: This is what the dried taro leaves will absorb to become incredibly tender and makes the dish deliciously creamy.
- Thai Chilies: This Laing na Gabi wouldn't be complete without chili peppers! Thai chilies are notoriously spicy, however, the richness of the coconut milk helps mellow it out. Adjust the number of chilies to your spice level.
🔪 Instructions
As I mentioned, cooking this Laing recipe is super simple and easy! Just sear the pork, saute the aromatics, then cook the taro leaves in the coconut milk until incredibly tender.
Sear Pork Belly
Heat a large pot or pan over medium-high heat and sear the pork belly until beautifully golden and some of the fat has rendered out.
The pork doesn't need to be fully cooked through at this point since it'll finish cooking in the coconut milk.
Saute Aromatics
Push the pork to the side, then add the garlic, ginger, and chilies. Saute for a few seconds, or until softened, then add the bagoong, or Filipino shrimp paste.
Saute until the pork is well-coated and caramelized.
Sear pork belly then saute aromatics.
Add bagoong (Filipino shrimp paste) & caramelize pork belly.
Cook Taro Leaves
Combine part of the coconut milk with the pork mixture until well combined.
Reduce the heat to medium-low then add the dried taro leaves in an even layer. Do not stir the taro leaves for the first 15 - 20 minutes of cooking (see Key Tips below). At this point, it’s tempting to stir everything together - but don’t.
Instead, gently press the leaves down into the coconut milk, then cover and allow the leaves to SLOWLY absorb the coconut milk and work its magic.
Patience is key!
Add coconut milk.
Add dried taro leaves.
Gently press down dried taro leaves (do not stir).
Cover & cook taro leaves until tender.
Serve
Serve with hot steamy rice and chili vinegar to drizzle on top before serving.
👩🏽🍳 Key Tips
- Prep the Taro Leaves: Gently separate large clumps to help them cook more evenly and quickly.
- Do NOT Stir Taro Leaves: For the first 15 - 20 minutes of cooking the dried taro leaves, don't stir them to prevent an "itching" sensation. Taro leaves are high in calcium oxalate, which can cause itchiness if not prepared or cooked properly. Instead of stirring, gently press the taro leaves down into the coconut milk.
- Render Pork Fat: And sear the pork meat until golden a more flavorful dish.
- Extra Saucy & Creamy: Add more coconut milk or cream at the end of cooking if you like yours extra creamy.
⏲️ Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also store it in the freezer for up to 1 month, then thaw and reheat.
Reheat in the microwave, adding more coconut milk, if needed, to rehydrate the taro leaves.
💭FAQ's
For people who have never had Filipino Laing before, the texture is similar to creamed spinach with meat. But don’t be fooled, it’s SO much more.
It’s rich, creamy, and spicy. You have morsels of golden crisped pork belly, smoky taro leaves, and creamy coconut whipped all together with spicy chilies. It’s full of Filipino goodness!
Taro leaves are high in calcium oxalate, which can cause itchiness if the leaves aren't washed or cooked properly. Drying the leaves typically helps eliminate the "itchy" sensation. I also recommend avoiding stirring the taro leaves during the first 15 - 20 minutes of cooking to further combat any itchiness.
Filipino Laing, or Laing na Gabi, is unique because it uses dried taro leaves, which can cause an itchy sensation if not prepared or cooked properly. Luckily, it's easy to avoid with simple tips!
Let's Get Cooking!
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🧾 Ginataang Laing Recipe
Watch How to Make It!
Ingredients
- ½ pound pork belly cut into ½-inch pieces
- ½ medium onion finely diced
- 1 tablespoon ginger peeled & thinly sliced
- 5 garlic cloves minced
- 3 - 5 Thai chilies thinly sliced, (adjust to your spice level)
- ¼ cup bagoong Filipino shrimp paste
- 2 ½ cups coconut milk
- 1 ½ ounces dried taro leaves leaves gently separated
Chili Vinegar For Serving:
- ¼ cup white vinegar
- 1 - 2 Thai chilies thinly sliced
Instructions
- In a small bowl, combine vinegar and Thai chili. Set aside.
- Heat a wok or large skillet on medium-high, then add about a tablespoon of oil. Add the pork belly and sear until they have nice browning. At this point, the meat doesn’t need to be cooked all the way through since it’ll finish cooking in the coconut milk.
- Add onions, ginger, garlic, & Thai chilies and sautee until soft.
- Stir in bagoong until the pork belly is well coated and caramelized. It should only take a minute or two.
- Pour in coconut milk and mix well.
- Reduce the heat to medium-low, then add the dried taro leaves in an even layer - do NOT stir for the first 15 - 20 minutes. Cover and allow the leaves slowly absorb coconut milk, occasionally pushing down leaves gently into the coconut milk. Cook for 30-40 minutes, or until the coconut milk is absorbed and the leaves are completely soft. The consistency should be creamy and soft, similar to creamed spinach with no stiff or crunchy leaves.
- Optional: If you like your Laing extra creamy, you can stir in another ¼ cup of coconut milk during the last 5-10 minutes of cooking.
- Serve with steamy hot rice and chili vinegar on the side for guests to drizzle on before enjoying!
Notes
- Dried Taro Leaves: I usually find packages at my local Asian market (Seafood City or Ranch 99), however, it's really to find online as well.
- Prep the Taro Leaves: Gently separate large clumps to help them cook more evenly and quickly.
- Do NOT Stir Taro Leaves: For the first 15 - 20 minutes of cooking the dried taro leaves, don't stir them to prevent an "itching" sensation. Taro leaves are high in calcium oxalate, which can cause itchiness if not prepared or cooked properly. Instead of stirring, gently press the taro leaves down into the coconut milk.
- Render Pork Fat: And sear the pork meat until golden a more flavorful dish.
- Extra Creamy & Saucy Add more coconut milk at the end of cooking if you like yours extra creamy..
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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