Laing is made of dried taro leaves cooked with pork belly, coconut milk, and chili peppers. It's easy to make and delivers big flavors. This classic Bicolano dish is creamy, spicy, and delicious with steamed rice!
Coconut is one of the top 5 significant crops of Bicol, so it is to be expected that coconut milk is a prominent ingredient in this region's cuisine. Like adobo sa gata, Bicol Express, and gising-gising, laing is another classic example of Bicolano's love affair with piquant chili peppers and their wide use of gata in cooking.
And I have to say, this beautiful flavor combination is my favorite, too. Can't beat the rich taste of meat or vegetables stewed in rich, creamy coconut sauce and copious amounts of chilies in my book. I wax poetic about ginataang talong every chance I get and seriously think it's one of our best recipes here on the blog.
What is Laing
Laing is a Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili peppers, and various aromatics, including onions, garlic, ginger, and lemongrass (tanglad).
Although said to have originated from Bicol, the original dish is primarily similar in ingredients but different in cooking preparation from the version the rest of the country is familiar with. Authentic Bicolano laing, commonly known in the region as pinangat na gabi, does not use shredded taro leaves; instead, whole leaves are wrapped around the pre-cooked meat or seafood mixture to form pouches and then steamed in coconut milk until fork-tender.
Why do Taro Leaves Cause Itchiness
Gabi leaves should be washed thoroughly and cooked adequately as they are high in calcium oxalate, which can cause an "itchy" or burning sensation in the mouth. Drying the leaves under the sun before cooking is said to lessen the amount of these crystals.
Cooking tips
- As other types of leaves might have gotten mixed in during the drying process, check the dried gabi packet for any stray leaves and discard them.
- Two ounces might not look like a lot, but the dried leaves will absorb much of the liquid and expand during cooking.
- According to old-school wisdom, it's also best not to stir the taro leaves in the pot during the first 15 to 20 minutes to prevent the irritating sensation. Gently push the leaves down into the coconut milk to soften them.
- Cook the coconut sauce at a gentle simmer, and do not boil lest it curdles or separates.
- Adjust the spiciness by decreasing the number of chili peppers or scraping off the seeds and veins of the chilies before chopping.
How to serve and store
- Laing can be enjoyed as a main or side dish for lunch or dinner. For a hearty, flavor-packed meal, serve with steamed rice and your favorite grilled or fried fish.
- Store in airtight containers and refrigerate for up to 3 days or freeze for up to 2 months. Do not keep it outside of refrigeration for too long, as it contains coconut milk and will spoil quickly, especially in warmer weather.
- Reheat in a pan on low heat to 165 F, stirring well.
More ginataan recipes
Ingredients
- 2 ounces dried gabi leaves
- 2 lemongrass stalks
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 pound pork belly, diced
- pepper to taste
- 1 tablespoon shrimp paste
- 4 cups coconut milk
- 8 Thai chili peppers, 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
- As other types of leaves might have gotten mixed in during the drying process, check the dried gabi packet for any stray leaves and discard them.
- Two ounces might not look like a lot, but the dried leaves will absorb much of the liquid and expand during cooking.
- According to old-school wisdom, it's also best not to stir the taro leaves in the pot during the first 15 to 20 minutes to prevent the irritating sensation. Gently push the leaves down into the coconut milk to soften them.
- Cook the coconut sauce at a gentle simmer, and do not boil lest it curdles or separates.
- Adjust the spiciness by decreasing the number of chili peppers or scraping off the seeds and veins of the chilies before chopping.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
jackie says
Hi Lalaine! Thank you for sharing this recipe. Quick question, can I use the barrio fiesta sweet bagoong for the shrimp paste? Thanks again!
Teri says
Can I wash taro dried leaves before I cooked to clean it first. Or stay it longer in water before cook?
Roger Rbz says
Is the taro stalks edible? Can it be use for laing recipe?
Mel says
I just made it today. I got the taro leaves yesterday from a friendโs garden. Washed and dried it for a day and it turned out awesome. Thanks for sharing your recipe.
Lalaine Manalo says
Thanks for the feedback, Mel. I am glad you enjoyed the recipe. Wow! What a treat to be able to make your own dried gabi leaves. I am sure the taste is so much better than the ones that have sat too long at grocery stores.
Elvin says
What do i do if the laing doesโnt dry? What is the best way to make it dry laing thanks.
Lalaine Manalo says
Just let it simmer uncovered to allow evaporation of the liquid.
donna says
hi. how long can it stay in the fridge and can I store in freezer?
Lalaine Manalo says
It should be good in the fridge for up to 3 days. I've never tried freezing this dish as coconut sauces tend to separate when frozen and thawed.
Ting says
Whatโs the difference between coconut milk and coconut cream?
Lalaine says
Coconut cream is the first extraction or kakang gata. ๐
Robi says
Hello ms. lalaine, i made laing using your recipe. But it turned out it has a bitter after taste, i dont know why. It taste great though, i just hate the bitter after taste. Can i do anything about it to remove that bitterness? Thank you!
Lalaine Manalo says
It might be because of the calcium oxalate naturally occurring in gabi leaves. One tip that seems to prevent this is not to stir the taro leaves in the first 15 to 20 minutes.
Weng says
Do I have to wash the dried taro leaves before cooking?
Lalaine says
No, I usually add them dry. ๐
Janice says
Hi Lalaine! Is it okay to substitute taro leaves with spinach? Thanks in advance. Btw, from Tarlac Tarlac ku murin but I live in Northern California na. Thanks for sharing your recipes. I personally love your empanada dough! I made blueberry empanadas and tuna empanadas. ๐
Lalaine says
Hello Janice
I've never personally tried spinach but I have seen recipes online using it as well as kale.
Nice to meet you, kabalen ๐
Leah says
Hi Lalaine, I discovered that laing can be made using kale. I use just regular kale from the supermarket and remove the stalks.. I live far from the Filipino store. The kale leaves can stand up to the cooking with the gata and you do not have to worry about any itchy sensation from the leaves.
Edita Laurel says
I do the same. I also use dandelions.
Maria says
hi,hope you can help me out...what do i do if the leaves doesn't Soften?i used the dried leaves. Tnx!
Lalaine says
Hi Maria
Just add more liquid, water or coconut milk, and let it simmer longer.
LJ says
Hi,
Do you know where I can usually buy dried taro leaves around Los Angeles area?
Thanks!
Lalaine says
Hello LJ
I usually buy them at Seafood City Supermarket.
lainey says
that looks so good!
Jaz says
Can I use dried lemon grass or powdered instead of the fresh one. Hard to find lemon grass here
NETH MUENA says
Good luck and God bless...more power.
Lalaine says
Thank you, Neth