Laing (Taro leaves in Coconut milk)

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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)
Onion, quartered
Garlic, crushed
Ginger, crushed
Long green pepper, 6 pcs.
Half kilo  of pork, cubed
Cooking Procedure:
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 🙂

5 thoughts on “Laing (Taro leaves in Coconut milk)”

  1. I love laing. But I don’t know how to cook this. So, I always ask my dad to cook for me. I like it with a little of chili. Haha!! Thanks for sharing. Your instructions seems really easy.. I’ll have to convince myself if I will cook this myself this time. Haha!! Happy eating!

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