Laing recipe

Ingredients
1 pack (3.5 oz or 100g) dried taro leaves
4 cans coconut milk
1 can coconut cream
cup shrimp paste or bagoong (not hot)
3/4 lb. pork shoulder, thinly sliced
6 pieces red chilies
1 medium yellow onion, sliced
cup sliced ginger
8 cloves garlic, crushed
Instructions
Combine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and
garlic in a cooking pot. Heat the pot and let it boil.
Once the mixture starts to boil, gently stir to mix the ingredients. Cover the
pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to
prevent the ingredients from sticking at the bottom of the cooking pot.
Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the
coconut milk. This takes about 20 to 30 minutes. you can gently push the
leaves down so that it can absorb more coconut milk.
Once the leaves absorb the coconut milk, stir the leaves and then continue
to cook for to 10 minutes.
Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for
10 to 12 minutes more.
Transfer to a serving plate. Serve.
Share and enjoy!