Laing

Another dish originating from the Bicol province is the Laing. I modified my recipe to my palate's preference. The original recipe calls for anchovies or dilis. I decided to use pork and prawns as my antagonist for this dish. Like Bicol Express, Laing is at it's best when the coconut milk becomes oily. Also make sure that the dried taro leaves you'll use are ripped or torn apart not cut or sliced. It ensures that the dish will not be itchy when you eat it.

Laing


What you'll need:
1/2 kilo pork belly, cubed
1/2 kilo prawns, shelled or intact (your choice)
5 cups dried taro leaves
1 cup coconut milk
1 cup coconut cream
1/2 cup red chilies, chopped
1/4 cup shrimp paste
1 med onion, sliced
3 cloves garlic, crushed
1 tbsp ginger, chopped

How to:
1. Sauté garlic, ginger and onion in a small amount of oil. Brown it slightly.
2. Add pork, prawns and shrimp paste. Cook for another 3 minutes.
3. Add coconut cream and milk. Simmer until pork is tender.
4. Add the rest of the ingredients and cook until coconut cream turns oily.
5. Serve with rice. Enjoy!