Laing

Laing is a Filipino dish of dried taro leaves and coconut milk associated with Bicol. Vanjo Merano’s selected version includes thinly sliced pork shoulder and shrimp paste, with coconut cream and red chillies added near the finish.

Coconut milk, pork, shrimp paste, sliced ginger, sliced onion and crushed garlic go straight into the cooking pot. They are brought to a boil and gently stirred before a covered simmer.

The dried taro leaves are added without immediately stirring them. They gradually absorb the coconut milk and sink into the liquid before the leaves are stirred and cooked further.

Coconut cream is poured in as a separate late addition, followed by the red chillies. The mixture is stirred and cooked again before it is transferred to a serving plate.

This recipe builds its coconut-and-shrimp-paste flavour directly in the pot. Merano prepares it without an initial sauté and pairs the finished leaf-and-pork dish with warm steamed rice.