Creamy Laing
Creamy Laing
Ingredients
- 50 g pork belly, sliced small
- 1/4 red onion, small, thinly sliced
- 1/2 thumb ginger, rough chop
- 1 garlic clove, minced
- 1 1/4 teaspoons bagoong
- 3/4 cup coconut milk
- 12 g dried taro/gabi leaves
- 1/4 cup coconut cream
- 1 siling labuyo, chopped
- 1 siling haba, chopped
- 1/2 teaspoon fish sauce
- 1/4 teaspoon sugar
Instructions
- 1
Prepare all aromatics: thinly slice 1/4 small red onion, rough chop 1/2 thumb ginger, and mince 1 garlic clove.
⏱️ 5 min
- 2
In a pot, combine the 50g sliced small pork belly, thinly sliced 1/4 small red onion, rough chopped 1/2 thumb ginger, 1 minced garlic clove, 1 1/4 teaspoons bagoong, and 3/4 cup coconut milk.
⏱️ 2 min
- 3
Bring the mixture to a gentle simmer over medium heat, then lower the heat to the lowest setting.
⏱️ 3 min
- 4
Check the 12g dried taro/gabi leaves for any dirt or debris. Spread them evenly on top of the simmering coconut milk mixture in the pot.
⏱️ 2 min
- 5
Do not stir the leaves at this stage to avoid releasing oxalates which can cause itchiness. Cover the pot and let it simmer very gently for 20 minutes.
⏱️ 20 min
- 6
After 20 minutes, once the leaves have softened, gently mix everything together using a wooden spatula.
⏱️ 1 min
- 7
Continue cooking on low heat, covered, for 40 minutes or until the laing is no longer itchy and you achieve your desired consistency. Stir occasionally and gently to prevent sticking to the bottom of the pot. (Note: For a softer texture, you may cook for an additional 20 minutes beyond the initial 40 minutes.)
⏱️ 40 min
- 8
Add the 1/4 cup coconut cream and the chopped chilies (1 siling labuyo and 1 siling haba).
⏱️ 1 min
- 9
Mix well and simmer uncovered for another 15 minutes.
⏱️ 15 min
- 10
Taste the laing and adjust seasoning by adding 1/2 teaspoon fish sauce and 1/4 teaspoon sugar as needed. Once it simmers again, it is ready to serve.
⏱️ 1 min
- 11
Serve and enjoy with rice.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Laing
- 50 g pork belly, sliced small
- 1/4 red onion, small, thinly sliced
- 1/2 thumb ginger, rough chop
- 1 garlic clove, minced
- 1 1/4 teaspoons bagoong
- 3/4 cup coconut milk
- 12 g dried taro/gabi leaves
- 1/4 cup coconut cream
- 1 siling labuyo, chopped
- 1 siling haba, chopped
- 1/2 teaspoon fish sauce
- 1/4 teaspoon sugar
Instructions
- 1
Prepare all aromatics: thinly slice 1/4 small red onion, rough chop 1/2 thumb ginger, and mince 1 garlic clove.
⏱️ 5 min - 2
In a pot, combine the 50g sliced small pork belly, thinly sliced 1/4 small red onion, rough chopped 1/2 thumb ginger, 1 minced garlic clove, 1 1/4 teaspoons bagoong, and 3/4 cup coconut milk.
⏱️ 2 min - 3
Bring the mixture to a gentle simmer over medium heat, then lower the heat to the lowest setting.
⏱️ 3 min - 4
Check the 12g dried taro/gabi leaves for any dirt or debris. Spread them evenly on top of the simmering coconut milk mixture in the pot.
⏱️ 2 min - 5
Do not stir the leaves at this stage to avoid releasing oxalates which can cause itchiness. Cover the pot and let it simmer very gently for 20 minutes.
⏱️ 20 min - 6
After 20 minutes, once the leaves have softened, gently mix everything together using a wooden spatula.
⏱️ 1 min - 7
Continue cooking on low heat, covered, for 40 minutes or until the laing is no longer itchy and you achieve your desired consistency. Stir occasionally and gently to prevent sticking to the bottom of the pot. (Note: For a softer texture, you may cook for an additional 20 minutes beyond the initial 40 minutes.)
⏱️ 40 min - 8
Add the 1/4 cup coconut cream and the chopped chilies (1 siling labuyo and 1 siling haba).
⏱️ 1 min - 9
Mix well and simmer uncovered for another 15 minutes.
⏱️ 15 min - 10
Taste the laing and adjust seasoning by adding 1/2 teaspoon fish sauce and 1/4 teaspoon sugar as needed. Once it simmers again, it is ready to serve.
⏱️ 1 min - 11
Serve and enjoy with rice.