3 years ago

Serves: 3-4
A favorite from Bicol, this dish may not look pretty but makes up for it with its wealth of flavor. Our laing recipe is simple, delicious, and can convert any spicy food skeptic to a chili lover.
  • 2 cups dried gabi (taro leaves)
  • 100g pork belly, sliced into small pieces
  • 1 tbsp bagoong (shrimp paste)
  • 2-3 pcs siling labuyo (bird’s eye chili), chopped
  • 2 cups gata (coconut milk)
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • ½ onion, chopped
  1. Sauté the garlic, ginger, onion and siling labuyo. Add and brown the pork.
  2. Add 1 cup gata and bagoong. Bring to a boil and simmer for 3 minutes.
  3. Add gabi and simmer on medium heat until almost dry.
  4. Slowly add remaining gata. Simmer for 5 minutes and serve hot.


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