From the recipe collection
Laing na Santol
A coconut-rich santol and taro-leaf dish with chilies and bagoong, sitting between laing and sinantolan.
- Prep time
- 30 min
- Cook time
- 55 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- If using fresh santol, squeeze lightly to remove excess sharp juice while keeping some sourness.
- In a pot, combine coconut milk, onion, garlic, ginger, pork or smoked fish if using, and bagoong.
- Simmer until the aromatics soften and the pork begins to tenderize.
- Add santol and cook until it absorbs the coconut flavour.
- Fold in taro leaves without stirring too aggressively.
- Simmer low and slow until leaves are fully tender and the sauce thickens.
- Finish with coconut cream and chilies, then adjust salt before serving.