This Laing recipe is super delicious, very spicy, creamy and the sauce of coconut milk turned into oil smell so good with the over cooked taro leaves. So tender, creamy, very hot and spicy. Add some pork chicharon garnish and you’re in for a good battle with lots of rice.
LAING WITH CHICHARON
300 grams of pork belly, cut into half-inch cubes
2 thumb-sized pieces of ginger, peeled and julienned
4 to 6 cloves of garlic, minced
1 medium onion, chopped
4 to 8 chilis, roughly chopped (labuyo and siling pang sigang)
2 tablespoons cooking oil
4 cups of coconut milk (if using fresh, combine the first and second extractions)
100 grams of dried taro leaves
1 tablespoon fish sauce, to taste
Crushed Pork Chicharon, garnish
1/4 black ground pepper
1. In a pot, heat some oil to sauté garlic, onions and ginger. Toss and saute for a few minutes until fragrant.
2. Add-in the pork and stir-fry for additional 5 minutes or until pork becomes brownish
3. Pour-in coconut milk, black ground pepper, fish sauce, soak dried taro leaves and chopped chilies. Let it boil over high to medium heat.
4. Cover pot and just let it simmer for about 15-20 minutes until sauce is thicken and the taro leaves become so soft and mashed up (overcooked).
5. Garnish with crushed chicharon. Serve hot, share and enjoy.