Laing

Creamy taro leaves stewed in coconut milk, garlic, and chilies. It’s a Filipino dish that looks humble but hits with rich, earthy depth and secret spice.

Ingredients:

• 2 minced shallots

• 4 minced garlic cloves

• About a thumb size sliced ginger

• 1 lb diced pork belly

• Salt and pepper

• 1 tbsp bagoong  (shrimp paste)

• 8 chopped Thai chili peppers

• 4 cups coconut milk

• 2 lemongrass stalks

• 1 cup coconut cream

• 2 oz dry taro leaves

Directions:

1. Heat oil in a pan and add shallots, garlic, ginger until soft.

2. Add pork and cook until lightly brown. Season with salt and pepper.

3. Add bagoong and cook for 2 minutes.

4. Add coconut milk and let it simmer

5. Get the lighter end of the lemon grass and pound it. Mince it. Add that and the chopped Thai chili peppers.

6. Add taro leaves and push it down into the liquid without stirring for the first 15 minutes.

7. Lower heat and cover. Cook for 25 minutes until leaves soften.

8. Lastly add coconut cream and cook for another 15 minutes.

9. Serve with rice.