Laing na Langka

Method

1. Boil the young jackfruit in lightly salted water until it can be pierced but still holds strands, then drain and shred coarsely.
2. In a wide pot, combine coconut milk, pork or smoked fish if using, onion, garlic, ginger, bagoong, and lemongrass. Simmer until the pork is partly tender and the aromatics soften.
3. Add the dried taro leaves in loose layers. Press them into the coconut milk but avoid vigorous stirring while they are still firm.
4. Cover partly and cook over low heat for 25–30 minutes, until the leaves begin to soften and lose their raw fibrous texture.
5. Fold in the shredded jackfruit and continue simmering 15–20 minutes, adding hot water only if the pot dries before everything is tender.
6. Add coconut cream and chilies and cook uncovered until the sauce is thick, glossy, and the taro leaves are completely tender.
7. Taste only when the taro is fully cooked, adjust bagoong or salt sparingly, and rest 10 minutes before serving.