Laing (Taro Leaves in Coconut Milk)

Method

1. In a wide pot, combine the pork or dried fish, onion, garlic, ginger, bagoong and coconut milk.
2. Bring to a gentle simmer.
3. Arrange the dried taro leaves on top of the mixture without stirring.
4. Press the leaves gently into the liquid as they soften. Avoiding vigorous stirring helps preserve their texture; thorough cooking is still essential.
5. Pour in the coconut cream and add the chilies.
6. Cover and simmer gently for 40–60 minutes, adding hot water if needed to keep the leaves moist, until fully softened and cooked through.
7. Once the leaves have softened and absorbed much of the liquid, gently stir to avoid tearing them too much.
8. Continue cooking until the sauce is thick, rich and some coconut oil separates on top.
9. Taste and adjust seasoning with salt or fish sauce as needed.
10. Serve with plenty of rice.