Laing is a creamy, spicy Filipino dish hailing from the Bicol region, featuring dried taro leaves simmered in rich coconut milk with pork, shrimp, and chili peppers. Known for its bold flavors and velvety texture, this dish embodies the heart of Filipino cuisine, often enjoyed with steamed rice. It’s a comforting meal perfect for family gatherings or a cozy dinner, blending the earthy taste of taro with the heat of chilies and the sweetness of coconut.
Let’s dive into this Classic Laing Recipe, a straightforward method to bring this Bicolano favorite to your kitchen. This recipe skips the sautéing step, making it easier while keeping the authentic taste intact.
Ingredients (Serves 4-6)
- Main Ingredients:
- 100g (3.5 oz) dried taro leaves (dahon ng gabi)
- 400ml (1.7 cups) coconut milk (first extract, thick)
- 400ml (1.7 cups) coconut milk (second extract, thinner)
- 200g (7 oz) pork belly, cut into small cubes
- 100g (3.5 oz) shrimp, peeled and deveined
- Aromatics and Seasoning:
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced thinly
- 2-3 red chili peppers (siling labuyo), chopped (adjust to taste)
- 1/4 cup shrimp paste (bagoong alamang)
- 1 teaspoon fish sauce (patis), to taste
- 1/2 teaspoon ground black pepper
- Garnish:
- 1-2 red chili peppers, sliced (optional, for extra heat)
- 1 tablespoon coconut cream (optional, for drizzling)
Equipment Needed
- Large pot or deep pan with a lid
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Serving bowl or platter
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by getting everything ready to streamline your cooking. Cube the pork belly into bite-sized pieces, about 1/2-inch thick. Peel and devein the shrimp, keeping the heads and shells if you want to make a quick shrimp stock for extra flavor (optional). Slice the onion, mince the garlic, and thinly slice the ginger. Chop the red chili peppers—remove the seeds if you prefer less heat. Measure out your coconut milk; if using canned, shake well before opening to mix the cream and liquid.
Tip: If your dried taro leaves are whole, gently tear them into smaller pieces, but don’t crush them too much. They should retain some structure to absorb the coconut milk properly.
Step 2: Combine the Base Ingredients
In a large pot, pour the second extract of coconut milk (the thinner one). Add the pork belly, shrimp paste, onion, garlic, ginger, chopped chili peppers, fish sauce, and ground black pepper. Stir gently to combine, ensuring the shrimp paste dissolves into the liquid. Place the pot over medium heat and bring the mixture to a gentle boil.
Once boiling, lower the heat to a simmer, cover the pot, and cook for 15-20 minutes, stirring occasionally. This step tenderizes the pork and lets the flavors meld. The pork should be soft but not falling apart, and the coconut milk will reduce slightly.
Tip: Stir gently to prevent the coconut milk from curdling. If it starts to separate, lower the heat further.
Step 3: Add the Taro Leaves
After the pork is tender, add the dried taro leaves on top of the mixture. Don’t stir yet—let the leaves sit on the surface. Press them down lightly with a wooden spoon so they start absorbing the coconut milk. Cover the pot again and simmer for 10 minutes. You’ll notice the leaves slowly sinking as they soften and darken in color, soaking up the flavorful liquid.
Tip: Not stirring immediately helps the taro leaves cook evenly without breaking apart. They can be delicate, so handle with care.
Step 4: Incorporate the Shrimp and Thick Coconut Milk
Once the taro leaves have softened, gently stir them into the mixture. Add the shrimp and the first extract of coconut milk (the thicker one). Stir lightly to combine, ensuring the leaves are fully coated in the creamy coconut milk. Simmer uncovered for another 5-7 minutes, just until the shrimp turns pink and opaque. The sauce should be thick and creamy but not too dry.
Taste the dish and adjust seasoning if needed—add more fish sauce for saltiness or a pinch of chili if you want more heat. If the sauce is too thick, you can add a splash of water or more coconut milk to reach your desired consistency.
Tip: The shrimp cooks quickly, so don’t overdo it to avoid a rubbery texture. If the dish gets too salty from the shrimp paste, balance it with a little water or coconut milk.
Step 5: Final Simmer and Rest
Let the laing simmer for another 5 minutes on low heat, uncovered, to let the flavors come together. The taro leaves should be tender but not mushy, and the sauce should cling to them beautifully. Turn off the heat and let the dish rest for 5-10 minutes in the pot. This resting time allows the flavors to deepen and the sauce to thicken further as it cools slightly.
Tip: Laing often tastes better after resting or even the next day, as the flavors continue to meld. If you have time, make it a day ahead and reheat before serving.
Step 6: Serve and Garnish
Transfer the laing to a serving bowl or platter. For a touch of richness, drizzle a tablespoon of coconut cream on top if desired. Garnish with sliced red chili peppers for a pop of color and extra heat. Serve hot with plenty of steamed white rice to soak up the creamy, spicy sauce. A side of calamansi or lemon wedges works well to cut through the richness with a tangy squeeze.
Serving Suggestion: Present the laing in a rustic clay pot or a simple white bowl to highlight its vibrant green and creamy texture. Pair it with grilled fish or fried pork for a complete Filipino meal.
Cooking Tips for Perfect Laing
- Taro Leaves: Dried taro leaves are traditional for laing and won’t cause the itchiness (kati) that fresh ones might if not prepared properly. If using fresh leaves, boil them first until tender, then drain well before using.
- Coconut Milk: Using both thick (first extract) and thin (second extract) coconut milk gives the dish its signature creaminess. If you only have one type, dilute half with water for the initial simmering step.
- Shrimp Paste: Bagoong alamang varies in saltiness depending on the brand. Start with half the amount, taste, and add more if needed to avoid an overly salty dish.
- Spice Level: Adjust the number of chilies to your preference. For a milder version, use green chilies or skip the seeds. For extra heat, add more siling labuyo at the end.
- Protein Options: You can skip the shrimp and use more pork, or add smoked fish (tinapa) flakes for a smoky twist. For a vegetarian version, omit the meat and shrimp, and use more ginger and garlic for depth.
- Consistency: Laing should be creamy but not soupy. If it’s too watery, simmer uncovered to reduce the sauce. If too dry, add a bit more coconut milk or water.
Why You’ll Love This Laing
Laing captures the essence of Filipino comfort food with its rich, creamy coconut base, tender taro leaves, and a kick of heat from chilies. The dish tells a story of Bicol’s love for coconut and spice, making it a must-try for anyone exploring Filipino cuisine. This recipe keeps the process simple while delivering authentic flavors, perfect for both beginners and seasoned cooks. Whether it’s a special occasion or a weeknight dinner, laing brings warmth and tradition to your table.
Nutritional Information (Per Serving, Approx.)
- Calories: 350-400 kcal
- Protein: 15g
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 3g
- Sodium: 800mg (varies with shrimp paste and fish sauce)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Laing’s flavors improve over time, making it even tastier the next day.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a pan over low heat with a splash of coconut milk or water to loosen the sauce. You can also microwave it, stirring halfway to ensure even heating.
Final Thoughts
Laing is a labor of love that rewards you with its deep, comforting flavors. This recipe brings the taste of Bicol right to your kitchen, with creamy coconut milk, tender taro leaves, and just the right amount of heat. Serve it with rice, share it with loved ones, and savor the warmth of Filipino tradition in every bite. Want to explore more Filipino dishes? I can share recipes for adobo, sinigang, or a sweet leche flan next. Happy cooking!