How to Cook Taro Leaves in Coconut Milk "ginataang laing"

First of all, here is the source of the complete procedures and recipe of the dish. Click here!

Make this Bicolano dish at home! This laing recipe is easy to follow and uses readily-available ingredients from the grocery. Feel free to adjust the taste accordingly by adding more shrimp paste or chili peppers. Laing is primarily made up of dried taro (gabi) leaves simmered slowly in coconut milk. Cook this laing low and slow so that all the flavors can come togther.

Here's what we'll cook.

COOKING PROCEDURE

In a large pan over medium heat, spread out your pork belly strips and pour water over until meat is covered. Place the lid on and and cook until all liquid has evaporated and the pork fat has started to render.

Combine the shrimp paste, garlic, coconut milk and ginger in the pan and stir for about 2 minutes.

Add the taro (gabi) leaves and let it absorb the coconut milk. Avoid stirring the leaves. Let this boil and dry up for about 10 minutes.

Add in the kakang gata or coconut cream, green chilies and bird's eye chilies. Again, leave to boil or dry up for another 10 minutes. Add more chillies, if preferred. Serve warm with rice and other viands.

I also cooked some slices of fried pork here to match the ginataang laing.