Got Coconut Milk? Learn How to Make This Authentic Filipino Recipe for Laing

The countryside favorite will excite your tastebuds with clean earthy richness of gata.

Coconut products are making a booming comeback in the US market. Derivatives such as coconut milk and coconut oil are increasingly becoming popular among Americans for scientifically-backed health and skin benefits. Before that, coconut water saw a surge of demand as Americans started favoring less sugary sports drink products. Now it seems coconut milk is poised to become one of rockstar plant-based milk alternatives amidst market swing towards non-dairy preference.

In the Philippines, where a bulk of coconut exports come from, coconut milk or gata is a major staple for cooking local dishes in the countryside. The Pinoy pantry staple is so versatile that it can be used for a range of Filipino cuisine from stews, curries, and braises to the famous halo-halo dessert. Either squeezed fresh from coconut meat or canned, coconut milk can turn Filipino dishes and desserts delightfully rich and refreshing to the palate.  

Originating from the province of Bicol, south of Metro Manila, Laing is prominent for its generous use of gata to accentuate the flavors of other main ingredients such as taro leaves and pork belly or sardines. The coconut milk brings out the fantastic blend of sweetness and spicy tones coming from chopped chili peppers scattered over the dish.

When making this authentic Filipino dish, be sure to check the instructions indicated on the packet of dried taro leaves. A packet containing 100 grams or 3.5 ounces of taro leaves is more than enough since the leaves expand when heated in coconut milk. You can substitute sardines for pork belly if preferred. This recipe from Kawaling Pinoy does not need any seasoning to taste and it is easy to prepare.

Ingredients:

• 2 ounces dried taro leaves
• 2 lemongrass stalks
• 1tbsp canola oil
• 1 onion, peeled and minced
• 1 thumb-size ginger, peeled and minced
• 1lb pork belly, diced
• Pepper to taste
• 1tbsp shrimp paste (bagoong)
• 4 cups coconut milk
• 8 Thai chili peppers, chopped
• 1 cup coconut cream
• Salt to taste

Instructions:

1. Inspect the taro leaves and separate any stray leaves or foreign matter. Shred the taro leaves into pieces.
2. Peel off the green layers of lemongrass until lighter green interior remains. Pound the stalks then chop to release flavor.
3. Heat oil in a wide pan over medium heat. Add and sauté onions, garlic, and ginger.
4. Add pork belly and sprinkle pepper to taste. Cook until lightly browned.
5. Mix the shrimp paste into the pan. Cook for additional 1 to 2 minutes.
6.  Add and simmer coconut milk. Add lemongrass and chili peppers.
7. Add and submerge taro leaves into the mixture with spoon. Avoid stirring for the first 15 to 20 minutes.
8. Lower the heat then cook for additional 25 to 30 minutes or until pork belly is completely cooked and leaves have softened.
9. Add coconut cream. Keep the pan on low heat for 10 to 15 minutes or until the mixture is slightly reduced and fat emerges from it. Add salt to taste.

Ingredients for this authentic laing recipe are exclusively available in My Tindahan. Photo courtesy of Kawaling Pinoy.