Laing is a savory dish that is well-loved by the Filipinos. It’s made from taro leaves, coconut milk, chilies, and spices.
The Philippines, an archipelagic country, is surrounded by heavenly goodness and one of them is coconut. If other nations crave for it, here, Filipinos find it ordinary.
Coconut also reflects Filipino cuisines. The country is also known for creamy savory dishes and one of them is Laing.
What is Laing?
Laing is a popular viand made primarily from dried taro leaves, coconut milk, chilies, and seasonings. Meat varies per region. For example, in coastal areas, this has kinds of seafood, mostly fish, like sturgeon caviar. On the other hand, in farm territories, people put pork.
It has been widely accepted that this dish originated in the Bicol region where peppers and taro are abundant. However, Bicolanos don’t call it laing but pinangat and they prepare it by wrapping a meat with a whole taro leaves. Then, they steamed it in coconut milk until it is tender.
What are the Ingredients?
This easy laing recipe will result into a dried but flavorful dish, and we won’t use stalks and roots. The meat is pork and the coconut milk is fresh since it is available in the wet markets of the Philippines.
Here are the ingredients:
- 1/4 pork loin, chopped into small pieces
- 4 cups pure coconut milk
- 4 oz dried taro leaves
- 1 pieces siling labuyo, chopped
- 2 pieces green chilies, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoon bagoong
- 1 cup water
- salt and pepper to taste
As you can see, this recipe features little chilies. You can always adjust this based on your preferences.
How to Make Laing?
- In a pan, boil the pork meat until tender or the water dries out. Set aside.
- Saute garlic and onion.
- Add the pork, coconut milk, bagoong, salt and pepper. Then, let it boil for about 5 minutes.
- Add the taro leaves. Don’t mix. Just push the leave until they absorb the coconut milk.
- Once you can see that the coconut milk turned green, you can add the chilies and mix gently.
- Serve and enjoy.
A Bicolano friend noted that the prickling after effect is the result of too much mixing. So, don’t overdo it.