dinner · dairy-free · gluten-free
Laing (taro leaves in coconut)
Bicolano dried taro leaves slow-cooked in coconut milk with pork, shrimp paste, ginger and chilies.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer coconut milk with onion, garlic, ginger, lemongrass, pork and shrimp paste 15 minutes.
-
2
Add dried taro leaves on top without stirring (stirring early can cause itchiness).
-
3
Simmer covered 30 minutes until the leaves soften and any pork is cooked through to 63°C (145°F), then stir.
-
4
Add coconut cream and chilies and cook until thick and oily.
-
5
Season and serve with rice.
