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Spicy Laing Recipe

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    Source: panlasangpinoy.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, P
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 pack (4 ounces) dried taro leaves

    2. 1/2 lb pork belly, thinly sliced

    3. 3/4 cup salted dried fish (daing), shredded

    4. 2 cups coconut milk

    5. 4 cups coconut cream

    6. 15 pieces Thai chili

    7. 1 medium onion, sliced

    8. 5 cloves garlic, crushed

    9. 2 tablespoons ginger, sliced into strips

    10. 2 pieces long green chili

    11. salt and pepper to taste

    Instructions Jump to Ingredients ↑

    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 its 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.

    6. Serve. Share and enjoy!

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