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laing in a white serving bowl
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3.97 from 31 votes

Laing

Laing is creamy, spicy, and perfect with steamed rice. This Laing is easy to make and sure to deliver big flavors!
Prep Time15 minutes
Cook Time1 hour
1 hour
Total Time1 hour 15 minutes
Course: Main Entree, Side Dish
Cuisine: Filipino
Servings: 6 Servings
Calories: 927kcal
Author: Lalaine Manalo

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
US Customary - Metric

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 until almost dry and begins to render fat.
  • Season with salt to taste. Serve hot.

Video

Notes

  • 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 them.
  • Two ounces might not look like a lot, but the dried leaves will absorb much of the liquid and expand during cooking.
  • According to old-school wisdom, it's also best not to stir the taro leaves in the pot during the first 15 to 20 minutes to prevent the irritating sensation. Gently push the leaves down into the coconut milk to soften them.
  • Cook the coconut sauce at a gentle simmer, and do not boil lest it curdles or separates.
  • Adjust the spiciness by decreasing the number of chili peppers or scraping off the seeds and veins of the chilies before chopping.

Nutrition

Calories: 927kcal | Carbohydrates: 20g | Protein: 21g | Fat: 90g | Saturated Fat: 56g | Cholesterol: 83mg | Sodium: 140mg | Potassium: 1642mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7340IU | Vitamin C: 93.1mg | Calcium: 215mg | Iron: 10.1mg