Laing

Laing is a Filipino preparation of taro leaves cooked in coconut milk. Lalaine Manalo’s recipe uses dried leaves with pork belly, onion, garlic, ginger, shrimp paste, lemongrass and chillies. The leaves soften in the coconut milk, then coconut cream is added as the mixture reduces.^[1]

The dish can be served as a main course or side with steamed rice and grilled or fried fish. Manalo also describes a Bicol preparation called pinangat na gabi, in which whole leaves enclose a previously cooked meat or seafood filling before cooking in coconut milk.^[1]