Laing
A Bicolano dish of dried taro leaves simmered in rich coconut milk with pork, shrimps, and fiery bird's eye chillies — intensely flavourful.
About This Recipe
Laing is the soul of Bicol cuisine — a region famous for its fearless use of coconut milk and chillies. This dish of dried taro leaves slow-cooked in coconut cream with pork and fiery bird's eye chillies is deeply flavourful, intensely rich, and completely unlike anything else in Filipino cooking. The lengthy cooking time transforms the taro leaves into something silky and luxurious.
Ingredients
Serves 4
- 150 gdried taro leaves (gabi)
- 400 mlcoconut cream
- 400 mlcoconut milk
- 150 gpork belly(thinly sliced)
- 100 gsmall shrimps
- 4bird's eye chillies(sliced)
- 1 thumbginger(julienned)
- 1 largeonion(sliced)
- 4 clovesgarlic(minced)
- 3 tbspshrimp paste (bagoong)
- 1 tspsalt
Instructions
- 1
Combine base
In a large pot, add coconut milk, pork, garlic, ginger, onion, and shrimp paste. Do not stir — let it come to a boil.
- 2
Add taro
Arrange dried taro leaves on top. Do not stir. Simmer 20 min.
- 3
Add chillies and shrimps
Add chillies and shrimps. Now you may stir carefully. Cook 10 more min.
- 4
Add coconut cream
Pour in coconut cream. Simmer uncovered until sauce thickens, about 20 min.
- 5
Serve
Serve hot with steamed rice.
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Pro Tips
- →
Do not stir the taro leaves at first — let them soften gradually in steam to prevent itching.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
- →
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Add sliced red chilli for extra heat
- •
Use only pork for a simpler version
- •
Add canned jackfruit instead of shrimps
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 4 days. Improves significantly the next day as the taro absorbs all the coconut flavours.
History & Origin
Laing comes from the Bicol region of the Philippines, an area known for its volcanic soil, abundant taro, and love of spicy, coconut-rich cooking. The dish is named after the Bicolano word for dried taro leaves and remains a defining dish of the region.
Frequently Asked Questions
Why dried taro leaves?
Drying removes the oxalic acid that causes raw taro to itch; dried leaves are safe and have an earthy flavour.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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