Laing (taro leaves in coconut milk with chilli)

Time: 1 hr (about 20 min hands-on)4 servingsapprox. 270 kcal / serving (estimated)approx. 12 g protein / serving

A signature dish of the Bicol region: dried taro leaves simmered in thick, spicy coconut milk until creamy and oily.

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Method

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Render the fat from the pork belly in the oil in a pot until the cubes are crisp.
Add the onion, garlic and ginger and cook until soft, then stir in the shrimp paste.
Pour in the coconut milk and bring to the boil.
Add the dried taro leaves, but don't stir — just press them into the liquid; this keeps the dish from tasting scratchy. Cook for 20-25 minutes.
Then stir gently, add the chilli and coconut cream, and cook over low heat for a further 15-20 minutes until most of the liquid has evaporated and the coconut oil separates out.
Serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Dried taro leaves are sold in Filipino shops; fresh taro leaves must only be eaten well cooked, as raw they irritate the throat.
Kale isn't authentic but tastes similarly good; 20 minutes of cooking is enough.