Father's Day

bicol’s authentic laing

December 22, 2020
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Photo by Mr. Hugh's Kitchen
Author Notes

Laing is a dish originated from Bicol region. There are different versions of how to cook laing, but this recipe is the authentic way of cooking laing. No saute, but purely taro leaves and spices boiled in coconut milk! —Mr. Hugh's Kitchen

  • Prep time 1 hour
  • Cook time 1 hour 20 minutes
  • Serves 2
Ingredients
  • 5 garlic, crushed
  • 1 piece onion, medium size
  • 3 ginger, crushed
  • 3 cups second extract of coconut milk
  • 250 grams pork, chopped into smaller pieces
  • 1 tablespoon salt
  • 3 pieces red chili peppers
  • 2 pieces green chili peppers
  • 3 dried taro leaves/stalks
  • 1 1/2 cups first extract of coconut milk
In This Recipe
Directions
  1. In a cooking pot, put 3 cups of coconut milk (second extract), pork, salt, ginger, half of the garlic and onion, and dried taro leaves/stalks. Then add the remaining garlic and onion along with the chopped chili peppers. Cover and put into low fire.
  2. Allow the mixture to boil until the coconut milk is reduced. Mix occasionally to avoid burning.
  3. When the coconut milk is reduced, add the first extract of coconut milk (kakang gata). Cover and let it simmer for longer time. Stir every once in a while to avoid burning.
  4. Adjust the saltiness and the spice according to your preference. Allow to cook until the leaves and stalks are softened.
  5. When the coconut milk is reduced, or when the oil starts to come out, turn off the heat. Your laing is now ready to serve!

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