How I Make Filipino Taro Leaves In Coconut Milk

Laing is a well-loved Filipino dish hailing from the Bicol region, celebrated for its rich, creamy coconut sauce and the earthy flavor of dried taro leaves. 

This dish has always been the star in the dining table whenever my mom buys a pack from the market. But it wasn’t until I saw it featured in Netflix’s Replacing Chef Chico that I felt inspired to try making it myself. Coincidentally, on the very same day, I had the chance to savor a beautifully cooked laing while dining at Leslie’s in Tagaytay. The combination of the dish’s bold flavors and the scenic view made it an unforgettable experience. 

This moment pushed me to recreate Laing and share it with you.

1. Prepare all the ingredients needed.

• 1/2 kilo taro leaves
• 1/4 kilo pork belly
• 1 onion bulb
• 1 garlic head
• 1 ginger finger
• 1/4 cup fish paste
• 400ml coconut milk
• 2 chili peppers

2. Boil water and blanch taro leaves.

3. Slice onion, garlic, ginger and chili peppers.

4. Fry the pork belly and use oil to saute aromatics.

5. Season with fish paste.

6. Pour 200ml coconut milk and let this simmer.

7. Put the taro leaves on top. Do not mix. That is the Bicolanos’ most important advice. Do bit mix as mixing can make the leaves itchy in mouth.

8. Add the rest of coconut milk.

9. Give heat by adding chili peppers and mix.

10. Your Laing is now done and ready to be served.