🧾 Ginataang Laing Recipe
Make the most underrated Filipino dish that has fast prep and BIG flavor! This Laing recipe, or Ginataang Laing, is made with golden morsels of pork, smoky taro leaves softened by the coconut milk rich creamy, and a punch of spice from the chilies. It's a decadant dish full of flavor in every. single. bite!
Servings: 4 servings
Calories: 620kcal
Ingredients
- 1/2 pound pork belly cut into 1/2-inch pieces
- 1/2 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)
- 1/4 cup bagoong Filipino shrimp paste
- 2 1/2 cups coconut milk
- 1 1/2 ounces dried taro leaves leaves gently separated
Chili Vinegar For Serving:
- 1/4 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 1/4 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!
Video
Notes
- Dried Taro Leaves:Â 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:Â 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
Serving: 100g | Calories: 620kcal | Carbohydrates: 8g | Protein: 15g | Fat: 61g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 130mg | Sodium: 314mg | Potassium: 548mg | Fiber: 1g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 6mg