How to cook Laing
1
Brown the pork
Heat oil in a wide pot. Cook the pork belly until lightly browned and some of its fat has rendered.
2
Sauté the aromatics
Add onion, garlic, and ginger. Cook until fragrant, then stir in the shrimp paste for 1 minute.
3
Add the coconut milk
Pour in the coconut milk and bring it to a gentle simmer. Add the green chilies and black pepper.
4
Add the taro leaves
Spread the dried taro leaves over the liquid. Do not stir yet. Cover and simmer gently for 20 minutes so the leaves soften fully.
5
Cook until tender
Gently press the leaves into the sauce, then simmer uncovered for 20 minutes, stirring only occasionally.
6
Finish and serve
Stir in the coconut cream and red chilies. Cook until rich and thick, adjust the seasoning,.
Maria’s tip: Do not stir the dried taro leaves during the first stage of cooking. Let them soften completely to avoid an itchy sensation.
Food safety: Taro leaves must be cooked thoroughly. Never taste them raw or undercooked, and refrigerate leftovers promptly.