It has been a while since I last cook Laing, a native viand from the Bicol Region. The dish is mainly composed of dried Taro leaves cooked in coconut milk with cube pork and long green pepper.
Dried Taro leaves
Coconut milk, (2 big coconuts)
Long green pepper, 6 pcs.
Half kilo of pork, cubed
In a pan, pour the coconut milk, add the onion, ginger, garlic and pork cubes.
Bring it to boil then simmer until the coconut milk’s color turn into a light brown. Stir every now and then to prevent the coconut milk to curd.
Add salt to taste, dried taro leaves and the green pepper. Continue simmering until the leaves are cooked.
Best to serve with grilled fish 🙂