Laing na Labong

Method

1. Boil fresh bamboo shoots in plenty of water for 15 minutes, drain, and repeat if they remain bitter; rinse prepared packaged shoots well.
2. Brown the pork belly in oil until some fat renders, then add onion, garlic, and ginger and cook until fragrant.
3. Stir in bagoong and coconut milk and bring the mixture to a gentle simmer.
4. Add the prepared bamboo shoots first and simmer 10 minutes so they absorb the seasoned coconut milk.
5. Lay the dried taro leaves over the shoots, press them into the liquid, and leave undisturbed for the first 10 minutes.
6. Simmer over low heat for another 25–35 minutes, folding only after the leaves soften completely and no longer feel scratchy.
7. Add coconut cream and chilies and reduce until the sauce clings separately to the tender shoots and leaves.
8. Taste carefully, adjust salt, and serve with rice.