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Laing is a combination of taro leaves cooked in coconut milk, salted with fish bagoong and a lot of spicy labuyo.
Ingredients:
- 300 grams of pork belly, cut into half-inch cubes
- 2 thumb-sized pieces of ginger, peeled and julienned
- 4 to 6 cloves of garlic, minced
- 1 medium onion, chopped
- 4 to 8 chilis, roughly chopped (I used red and green finger chilis, the level of hotness varies from one chili variety to another, so you’ll have to make your own calculations as to how much you need)
- 2 tablespoons cooking oil
- 4 cups of coconut milk (if using fresh, combine the first and second extractions)
- 100 grams of dried taro leaves
- 1 tablespoon fish sauce, to taste (just add salt if desired)
- 1/4 teaspoon msg
- 1/4 black ground pepper
Procedure:
1) Heat the cooking oil in a pot saute garlic, onions and ginger and saute or stir for a few minutes.
2) Add the pork then stir fry for 5 minutes or until light browned.
3) Add in coconut milk, msg, black ground pepper, fish sauce and soak dried taro leaves chilies. Bring to boil.
4) Cover and simmer for at least 15-20 minutes until sauce is thicken.
5) Serve hot, share and enjoy.
