Bicol Laing: Dried Taro Leaves Simmered in Coconut Milk

What you need

• 50 g (1 3/4 oz) dried taro leaves
• 750 ml (3 cups) coconut milk
• 250 ml (1 cup) coconut cream
• 115 g (4 oz) pork shoulder, or pork belly, cut into thin strips
• 4 tbsp shrimp paste, bagoong alamang
• 30 g ginger, peeled and cut into thin strips
• 1/2 onion, sliced
• 4 cloves garlic, crushed
• 4 bird's eye chilies, siling labuyo, left whole or sliced

Method

Restated from the original video

1. 1

   Combine the coconut milk with the pork, garlic, onion, ginger and shrimp paste in a wide, heavy pot.

2. 2

   Bring to a boil over medium heat, stir once, then cover and simmer gently for 15-20 min. Scrape the base now and then so nothing catches.

3. 3

   Pile the dried taro leaves on top of the simmering liquid. Leave them unstirred until they have soaked up the coconut milk and wilted, 20-30 min, pressing them down gently with a spoon from time to time.

4. 4

   Once the leaves have sunk and softened, stir everything together and cook uncovered for 10 min more, until the pork is tender.

5. 5

   Pour in the coconut cream and add the chilies. Stir and simmer until the sauce turns thick and oily at the edges, 10-12 min.

6. 6

   Taste and add a little more shrimp paste only if it needs more seasoning. Serve warm.

Imported from panlasangpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.