Laing (Taro Leaves in Coconut Milk) Recipe



  • 20-50 gabi leaves
  • 1/2 kilo pork belly diced
  • 1/2 head garlic, finely minced
  • 2 tbsp. finely minced ginger
  • 6-8 green pepper (long, slender variety), minced
  • 1/4 cup bagoong alamang (shrimp paste)
  • 1 tsp monosodium glutamate (MSG) (optional)
  • 2 large onions, chopped
  • 2 large coconuts, grated
  • salt to taste


  1. Shred gabi leaves into small pieces. Dry shredded leaves under the sun for 1 day or more, until wilted.
  2. Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
  3. Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt and msg. To this mixture add the 2nd extract of coconut cream.
  4. In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, add in the mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
  5. Add the 1st extraction or the thick cream, simmer until the cream thickens,a and oil comes out of the cream
  6. Serve hot.

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