Laing Recipe With Pork Panlasang Pinoy: Taro Leaves in Rich Coconut Milk

This traditional Filipino dish transforms humble taro leaves into a rich, creamy creation that’s both comforting and deeply flavorful. The addition of pork adds a satisfying heartiness that elevates the dish beyond its simple origins.

I’ve tested this recipe multiple times to ensure the taro leaves cook down perfectly while the coconut milk reduces to a velvety sauce. The pork, simmered in the same pot, absorbs the aromatic flavors of garlic, ginger, and shrimp paste.

The result is a dish that’s both tender and savory, with layers of coconut richness and the earthy depth of taro leaves. It’s a taste of Filipino home cooking that’s worth the effort.

Serve it with steamed rice for a complete meal that’s as satisfying as it is traditional.

Ingredients for Laing Recipe with Pork Panlasang Pinoy

Taro leaves and pork belly simmer in coconut milk for a comforting Filipino classic.

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Taro leaves are key—look for vibrant, unblemished bundles at Asian markets. Pork belly gives the best texture (fat renders down beautifully), but pork shoulder works too. Filipino grocery stores often carry pre-packaged taro leaves, which saves time. Avoid wilted or yellowing leaves, as they’ll turn bitter. The shrimp paste (bagoong) is non-negotiable for authentic flavor—Barbie’s or Ma Mon Luk brands are reliable.

No shrimp paste? Fish sauce at half the amount gets you close, though the flavor profile shifts slightly. Pork belly can be swapped for pork shoulder or even chicken thighs for a lighter version. Fresh ginger is ideal, but ground ginger at one-fourth the amount works in a pinch. Coconut milk must be full-fat for that velvety texture—light coconut milk just won’t deliver the same richness.

Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 3 days, or freeze for 1 month. The sauce thickens as it cools, so thin with a splash of water when reheating. Always serve hot with steamed rice to soak up that creamy coconut sauce.

Step-by-Step Instructions for Laing with Pork Belly

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Taro Leaves and Pork Belly

Start by washing the 2 lbs Taro Leaves thoroughly to remove any dirt or grit. Remove the tough stems and chop the leaves into 2-inch pieces. I like to stack a few leaves at a time and roll them tightly before slicing—this makes the process faster and more uniform.

Next, cut the 1 lb Pork Belly into small, ½-inch cubes. This size ensures the pork cooks evenly and melts into the dish. Set both the taro leaves and pork belly aside while you prepare the aromatics.

Step 2: Sauté Aromatics and Shrimp Paste

Heat the 2 tbsp Cooking Oil in a large pot over medium heat. Add the 1 whole Onion, thinly sliced, and sauté for 2-3 minutes until soft and translucent. Then, add the 8 cloves Garlic Cloves, 2 tbsp Ginger, and 2 pieces Red Chili Pepper, cooking for another 2 minutes until fragrant.

Stir in the 2 tbsp Shrimp Paste and cook for 1 minute, breaking it up with the back of your spoon. This step is crucial—the shrimp paste needs to bloom in the oil to release its deep, umami flavor, which forms the backbone of the dish.

Step 3: Brown the Pork Belly

Add the cubed 1 lb Pork Belly to the pot and increase the heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until the pork is lightly browned on all sides and some of the fat has rendered out.

This browning step adds a rich, caramelized depth to the pork and enhances the overall flavor of the dish. You’ll notice the fat starting to crisp slightly—that’s your signal that the pork is ready for the next step.

Step 4: Simmer with Coconut Milk and Taro Leaves

Pour in the 4 cups Coconut Milk and 1 cup Water, stirring to combine with the aromatics and pork. Bring the mixture to a gentle boil, then reduce the heat to low.

Add the chopped 2 lbs Taro Leaves to the pot, pressing them down gently to submerge in the liquid. Season with 1 tsp Salt and 0.5 tsp Black Pepper. Cover and let it simmer for 40-45 minutes, stirring occasionally, until the taro leaves are tender and the pork is fork-tender.

Step 5: Adjust and Serve

After simmering, taste and adjust the seasoning if needed. If the sauce is too thick, add a little more water to reach your desired consistency. The taro leaves should be silky and fully cooked, while the pork should be melt-in-your-mouth tender.

Let the dish rest for 5 minutes off the heat to allow the flavors to meld together. Serve hot over steamed rice, ensuring each serving has a generous amount of both taro leaves and pork belly. The sauce should be rich, creamy, and deeply flavorful, with just the right amount of spice from the chili peppers.

Essential Equipment for Great laing recipe with pork panlasang pinoy

Large Heavy Pot

A 5-6 quart Dutch oven or heavy-bottomed pot is essential for even heat distribution. I use my enamel-coated cast iron from Boston’s local market—it handles the long simmer without scorching. The heavy base prevents hot spots that could burn the coconut milk. 🔥

Sharp Chef’s Knife

You’ll need a 8-inch chef’s knife for chopping taro leaves and cubing pork. I swear by my Victorinox Fibrox—it stays sharp through multiple batches. A dull knife crushes taro stems instead of cutting cleanly, releasing bitter compounds.

Wooden Spoon

A sturdy wooden spoon helps break up shrimp paste and stir without scratching your pot. I keep one dedicated to coconut-based dishes since the oils can absorb flavors. The flat edge is perfect for pressing taro leaves into the simmering liquid.

Cutting Board

Use a large plastic cutting board for pork and a separate one for vegetables. I learned this the hard way after cross-contaminating in my tiny triple-decker kitchen. Plastic is easier to sanitize than wood for raw pork prep.

Measuring Cups

Accurate liquid measuring cups ensure the right coconut milk balance. I use Pyrex glass because it’s heatproof and won’t absorb odors. The 4 cup mark should be clearly visible for easy scaling.

For dry ingredients like shrimp paste, a set of nested measuring spoons gets the exact 2 tbsp needed. 💛

Frequently Asked Questions