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Laing Recipe

 

Laing is a spicy Bicolano dish that is made with dried taro or gabi leaves, shrimp paste, chili peppers , coconut milk and pieces of pork. Usually, this dish have more heat and you can always adjust the amount or type of chili to use. This Laing recipe is creamy, delicious and a perfect side dish for any occasion. 


If you like Laing or haven't tasted Laing, this Laing with Pork recipe is a must try! Packed with flavours and very easy to make. You can also use shrimps instead of pork or do both or do vegan! When cooking, make sure not to stir until taro leaves are fully softened and cooked. The secret to achieving a thick and creamy sauce is to avoid stirring while cooking. Want it spicier? Chop the chili peppers finely and saute with onions and garlic. 


Give this delicious Laing with Pork recipe a try. Make it today or save this link for later use. Watch the video below to learn how to make this delicious Laing with Pork dish. Don't forget to check related recipes below. Just click on the name link below the picture to see complete recipes. 




Good for 2-3 Person

Ingredients
  • 1 tbsp cooking oil
  • 1/2 lb pork belly or shoulder, cut into thin bite size pieces
  • 1 small onion, chopped
  • 3 cloves of garlic, chopped
  • 1 thumb size ginger, minced
  • 1-2 tbsp sauteed shrimp paste
  • 3 cups coconut milk
  • 100 grams dried taro (gabi) leaves
  • chili peppers
  • 1 cup coconut cream
  • 1 tsp fish sauce or to taste



Instructions
  1. Heat pan over medium heat and add cooking oil. Add pork pieces and cook until brown. Push browned pork to the sides of the pan and add onion and garlic. Cook until soft and fragrant. Add ginger and stir to combine. Cook until aromatic. Add sauteed shrimp paste and allow to cook for few minutes while stirring occasionally. 
  2. Pour-in coconut milk and stir quickly to combine. Simmer over low heat for about 5 minutes. Add dried taro leaves and push leaves gently into the liquid. Remember not to stir. Cover and simmer for about 20 minutes (without stirring) until taro leaves turns soft. 
  3. Add chili peppers as needed and pour-in coconut cream. Cover and simmer over low heat for about 20 to 25 minutes until pork and leaves are softened, and sauce starts to thickens while stirring gently occasionally. 
  4. Season with fish sauce or salt to taste and add more chili peppers as needed. Transfer in a serving dish and serve while hot with hot steamed rice. Enjoy! 

Related
(click on name link below the picture to see complete recipe)







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