Laing na Talbos ng Kamote

Method

1. Pick only tender leaves and thin stems, wash thoroughly, and spin or pat dry so the coconut sauce does not become watery.
2. Brown pork in a heavy pot until some fat renders. If using smoked fish, add it later with the leaves.
3. Add onion, garlic, and ginger and cook until fragrant, then stir in bagoong for 1 minute.
4. Pour in coconut milk and bring to a gentle simmer. Cook the pork until nearly tender, about 15 minutes.
5. Add the sweet-potato leaves in batches, allowing each addition to wilt before folding gently.
6. Add chilies and smoked fish if using. Simmer uncovered for 10–12 minutes until the leaves are tender.
7. Pour in coconut cream and reduce gently until the sauce coats the leaves and a little oil appears at the edge.
8. Taste before adding salt and serve hot with rice.