Laing na Talbos ng Kamoteng Kahoy

Method

1. Use only young edible cassava leaves sold for cooking. Remove tough stems, wash thoroughly, and shred finely.
2. Boil the leaves uncovered in plenty of water for 15 minutes, drain completely, rinse once, and squeeze out excess water. Discard the boiling liquid.
3. Brown the pork belly in oil, then add onion, garlic, and ginger and cook until fragrant.
4. Add bagoong and coconut milk and simmer for 5 minutes so the pork and aromatics season the sauce.
5. Stir in the pre-boiled cassava leaves and cook uncovered over low heat for 35–45 minutes, adding hot water only if the pot threatens to scorch.
6. Continue until the leaves are completely tender and the sauce no longer tastes watery or green.
7. Add coconut cream and chilies and simmer until rich and cohesive.
8. Taste only when fully cooked, correct the seasoning, and serve with rice.