Laing na Gabi or simply Laing is a type of Filipino vegetable dish. Taro leaves are sliced and dried for a few days before being cooked in coconut milk. Pork is a common ingredient added to this dish. I used pork shoulder for this recipe. Pork belly will work too.
I developed this recipe for beginners. This is for people who are just starting to learn how to cook. Coconut milk can be a tricky ingredient, especially for those who have no experience dealing with it yet. The ginataang gulay recipe mix that I used as a substitute for this recipe is fool proof. All you have to do is follow the recipe below step by step.
How to Cook Laing
Start by preparing the coconut milk. I usually place the Knorr Ginataang Gulay Recipe mix in a large bowl and pour around 5 cups of water. This is more than the recommended amount. However, we will be needing more water to prevent the liquid from completely drying-up during the cooking process. Mix everything together until the powder completely dilutes. Using a wire whisk is ideal for this step.
The next step is to arrange the pork, onion, garlic, and ginger in a cooking pot. Pour around 3 ½ cups of coconut milk mixture. Cover the pot and boil the liquid. This will initially cook all the ingredients in the cooking pot. Add the dried taro leaves after 10 minutes. Add the taro leaves afterwards. Cover the pot without stirring the mixture. Let it cook between low to medium heat for 30 minutes.
The dried leaves should have absorbed some of the steam while cooking. This will make the ones on top soft, but it will still need more cooking to be able to reach the desired texture. Add hot peppers and pour the remaining coconut milk. Stir and flip in a way that the leaves on top gets cooked directly in coconut milk. Cover and cook for 20 minutes or until the desired texture is achieved.
Laing is best served with rice. It can also be cooked with salted dried fish, instead of pork. You may also refer to my original laing recipe for another variation of the dish.
Try this Laing na Gabi Recipe. Let me know what you think.
Laing na Gabi Recipe
Ingredients
- 4 ounces dried taro leaves
- 2 packs Knorr Ginataang Gulay Recipe Mix 40 grams each
- ½ lb pork sliced into ¼ inch thick pieces
- 5 pieces Thai chili pepper
- 5 cloves garlic crushed
- 2 thumbs ginger crushed
- 1 piece onion sliced into thin strips
- 5 cups water
Instructions
- Prepare the gata by combining Knorr Ginataang Gulay Recipe Mix with 5 cups water. Stir until the powder completely dilutes.
- Arrange pork, garlic, onion, and ginger in a pot. Pour 3 ½ cups gata. Put on a stovetop and apply heat. Continue to cook for 10 minutes after the liquid boils.
- Add dried taro leaves. Cover the pot and continue to cook until the liquid is almost gone.
- Add chili peppers and then pour remaining coconut milk. Stir and continue to cook until the liquid completely evaporates.
- Transfer to a serving plate. Serve with rice!
- Share and enjoy!
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