Laing
User Reviews
4
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 Servings
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Calories
927 kcal
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Course
Side Dish, Main Course
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Cuisine
Filipino
Laing
Description
Laing combines dried shredded gabi leaves and pieces of pork belly simmered in a mixture of coconut milk and coconut cream, enhanced with lemongrass, garlic, ginger, onions, shrimp paste, and Thai chili peppers. The preparation involves softening the aromatics, browning the pork, and then adding liquids and spices for a slow, gentle cook that rehydrates the dried leaves and tenderizes the pork. The cooking process requires not stirring the leaves initially to avoid an irritating sensation, instead gently submerging them in the coconut milk to soften. The resulting stew has creamy coconut undertones balanced by the savory shrimp paste and the subtle heat from the chilies.
The final texture features tender pork pieces and softened gabi leaves infused with fragrant lemongrass and the mild bite of ginger and garlic. The coconut milk base provides a rich, slightly sweet palate that carries the flavors well. Laing can be served as a main dish or alongside rice, bringing a creamy, comforting component to the meal.
Attention to ingredient quality and cooking technique helps avoid curdling the coconut milk, by keeping heat low and simmering gently. Adjust the chili quantity or remove seeds to control spiciness. Also, discard any stray leaves mixed with the dried gabi for best texture and flavor.
Ingredients
- 2 ounces gabi leaves dried
- 2 lemongrass stalks
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 1 ginger thumb-size, peeled and minced
- 1 pound pork belly diced
- black pepper to taste
- 1 tablespoon shrimp paste
- 4 cups coconut milk
- 8 Thai Chili pepper 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 until almost dry and begins to render fat.
- Season with salt to taste. Serve hot.
Notes
- Inspect and remove any unwanted leaves mixed with dried gabi before cooking.
- Do not stir the taro leaves during the first 15 to 20 minutes to prevent irritation; gently push them into the coconut milk instead.
- Simmer the coconut sauce gently to avoid separating or curdling.
- Modify spiciness by reducing chili peppers or removing their seeds before chopping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 927 kcal
% Daily Value*
| Calories | 927kcal | 46% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 90g | 138% |
| Saturated Fat | 56g | 280% |
| Cholesterol | 83mg | 28% |
| Sodium | 140mg | 6% |
| Potassium | 1642mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 7340IU | 147% |
| Vitamin C | 93.1mg | 103% |
| Calcium | 215mg | 22% |
| Iron | 10.1mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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