Ginataang Laing Recipe

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!

Plate of Filipino Laing with rice and chili vinegar.

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.

Seared pork belly and sautéed aromatics.

Sear pork belly then saute aromatics.

Caramelized pork belly with shrimp paste.

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!

Coconut milk being poured into black pan with sauteed pork belly.

Add coconut milk.

Dried taro leaves being added to coconut milk in black pan.

Add dried taro leaves.

Wooden spoon stirring in coconut milk with dried taro leaves in black pan.

Gently press down dried taro leaves (do not stir).

Wooden spoon scooping ginitaang with red chilies in a black pan.

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.

White bowl of Laing with red chilies and pork belly.

💭 FAQs

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 u0022itchyu0022 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!

🍚 More Easy Filipino Recipes

Cheese puto on a banana leaf on a woven placemat.

Puto (Filipino Steamed Rice Cakes)

Silver ladle in a pot of salmon sinigang on a white table.

Sinigang na Salmon Belly

Glass cup of filipino melon juice on a wooden plate with a melon garnish.

Easy Cantaloupe Melon Juice

Adobo Fried Rice Omelette

Let’s get cooking!

Get into my secret stash of Goody-Packed Newsletters with meals planned for you & time-saving tips! Want step-by-step videos of how to make my recipes too? I gotchu over at my youtube channel. Aight, enough chatting, more eating!