Laing made of dried taro leaves cooked with pork belly, coconut milk, and chili peppers is easy to make and sure to deliver big flavors. This classic Bicolano dish is creamy, spicy and delicious with steamed rice!
Coconut is one of the top 5 major crops of Bicol so it is to be expected that coconut milk is a prominent ingredient in this region’s cuisine. Like adobo sa gata, Bicol Express, and gising-gising, laing is another classic example of the Bicolano’s love affair with piquant chili peppers and their wide use of gata in cooking.
And I have to say, this beautiful flavor combination is my favorite, too. Can’t beat the rich taste of meat or vegetables stewed in rich, creamy coconut sauce and copious amounts of chilies in my book. I wax poetic about ginataang talong every chance I get and seriously think it’s one of our best recipes here on the blog.
What is Laing
Laing is a traditional Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili peppers, and a variety of aromatics including onions, garlic, ginger, and lemongrass (tanglad).
Although said to have originated from Bicol, the original dish is mostly similar in ingredients but different in cooking preparation from the version the rest of the country is familiar with. Authentic Bicolano laing or commonly known in the region as pinangat na gabi does not use shredded taro leaves but instead, whole leaves are wrapped around the pre-cooked meat or seafood mixture to form pouches and then steamed in coconut milk until fork-tender.
This boldly-flavored vegetable dish can be enjoyed alone with steamed rice or as a side accompaniment to grilled pork or fish.
Why do Taro Leaves Cause Itchiness
Gabi leaves should be washed thoroughly and properly cooked as they are high in calcium oxalate, which can cause an “itchy” or burning sensation in the mouth.
Drying the leaves under the sun before cooking is said to lessen the amount of these crystals. According to old school wisdom, it’s also best not to stir the taro leaves during the first 15 to 20 minutes in the pot to prevent the irritating sensation.
Tips on How to Make Ginataang Laing
- As other types of leaves might have gotten mixed in during the drying process, check the dried gabi packet for any stray leaves and discard.
- Two ounces might not look a lot but the dried leaves will absorb a lot of the liquid and will expand during cooking.
- It can be prepared meatless, with shrimp, crab meat, dried fish or in this case, pork belly strips.
- Do not stir the gabi leaves during the first 15 to 20 minutes of cooking to prevent the itching sensation. Gently push the leaves down into the coconut milk to soften.
- Adjust the spiciness by decreasing the number of chili peppers or scraping off the seeds and veins of the chilies before chopping.
Laing
Ingredients
- 2 ounces dried gabi leaves
- 2 lemongrass stalks
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 pound pork belly, diced
- pepper to taste
- 1 tablespoon shrimp paste
- 4 cups coconut milk
- 8 Thai chili peppers, chopped
- 1 cup coconut cream
- salt to taste
Instructions
- Go through the dried leaves, and shred into pieces. Inspect for any other stray leaves accidentally mixed in during the drying process and discard.
- Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. Using the back of a knife, pound ends of stalks to release flavor and then chop.
- In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened and aromatic.
- Add pork and cook until lightly browned. Season with pepper to taste.
- Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
- Add coconut milk and bring to a simmer.
- Add lemongrass and chili peppers.
- Add gabi leaves and with the spoon, push down into the liquid until moistened. Do not stir for the first 15 to 20 minutes.
- Lower heat, cover, and cook for about 25 to 30 minutes or until pork is fully cooked and leaves have softened.
- Add coconut cream and continue to cook for about 10 to 15 minutes or mixture is almost dry and begins to render fat. Season with salt to taste.
Nutrition
I just made it today. I got the taro leaves yesterday from a friend’s garden. Washed and dried it for a day and it turned out awesome. Thanks for sharing your recipe.
Thanks for the feedback, Mel. I am glad you enjoyed the recipe. Wow! What a treat to be able to make your own dried gabi leaves. I am sure the taste is so much better than the ones that have sat too long at grocery stores.
What do i do if the laing does’nt dry? What is the best way to make it dry laing thanks.
Just let it simmer uncovered to allow evaporation of the liquid.
hi. how long can it stay in the fridge and can I store in freezer?
It should be good in the fridge for up to 3 days. I’ve never tried freezing this dish as coconut sauces tend to separate when frozen and thawed.
What’s the difference between coconut milk and coconut cream?
Coconut cream is the first extraction or kakang gata. 🙂
Hello ms. lalaine, i made laing using your recipe. But it turned out it has a bitter after taste, i dont know why. It taste great though, i just hate the bitter after taste. Can i do anything about it to remove that bitterness? Thank you!
It might be because of the calcium oxalate naturally occurring in gabi leaves. One tip that seems to prevent this is not to stir the taro leaves in the first 15 to 20 minutes.
Do I have to wash the dried taro leaves before cooking?
No, I usually add them dry. 🙂
Hi Lalaine! Is it okay to substitute taro leaves with spinach? Thanks in advance. Btw, from Tarlac Tarlac ku murin but I live in Northern California na. Thanks for sharing your recipes. I personally love your empanada dough! I made blueberry empanadas and tuna empanadas. 🙂
Hello Janice
I’ve never personally tried spinach but I have seen recipes online using it as well as kale.
Nice to meet you, kabalen 🙂
Hi Lalaine, I discovered that laing can be made using kale. I use just regular kale from the supermarket and remove the stalks.. I live far from the Filipino store. The kale leaves can stand up to the cooking with the gata and you do not have to worry about any itchy sensation from the leaves.
I do the same. I also use dandelions.
hi,hope you can help me out…what do i do if the leaves doesn’t Soften?i used the dried leaves. Tnx!
Hi Maria
Just add more liquid, water or coconut milk, and let it simmer longer.
Hi,
Do you know where I can usually buy dried taro leaves around Los Angeles area?
Thanks!
Hello LJ
I usually buy them at Seafood City Supermarket.
that looks so good!
Good luck and God bless…more power.
Thank you, Neth