Spicy Laing Recipe

Photo Credits: instagram.com/dhananthony0000


  • 1 pack (4 ounces) dried taro leaves
  • 1/2 lb pork belly, thinly sliced
  • 3/4 cup salted dried fish (daing), shredded
  • 2 cups coconut milk
  • 4 cups coconut cream
  • 10 pieces red chili
  • 1 medium onion, sliced
  • 5 cloves garlic, crushed
  • 2 tablespoons ginger, sliced into strips
  • 2 pieces long green chili
  • salt and pepper to taste


  1. Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
  2. Apply heat and let boil.
  3. Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this can be a sign that it’s ready.
  4. Put-in the long green chili, salt, and pepper. Gently stir the ingredients and cook for another 3 minutes.
  5. Transfer to a serving plate.

Credits to: philippinesfoodrecipes.wordpress.com