Laing

Instructions

1. Prepare the ingredients
   Ensure the dried taro leaves are thoroughly washed to remove any dirt. If using fresh taro leaves, blanch them first in boiling water for 1-2 minutes to remove the calcium oxalate crystals that can cause itchiness. Drain and set aside.
2. Cook the pork belly
   In a large pot or wok, cook the pork belly pieces over medium heat until they release their fat and become slightly crispy. Remove half of the pork pieces and set aside for garnish.
3. Sauté the aromatics
   In the same pot with the remaining pork and rendered fat, add the garlic, onion, and ginger. Sauté until aromatic and the onions become translucent, about 3-4 minutes.
4. Add the coconut milk and seasonings
   Pour in 2 cups of coconut milk, then add the dried shrimp, shrimp paste, and half of the chilies. Stir well and bring to a gentle simmer. Be careful not to let the coconut milk boil rapidly or it might curdle.
5. Cook the taro leaves
   Add the taro leaves to the pot, gently pushing them into the coconut milk mixture. Add the remaining coconut milk if necessary to barely cover the leaves. Cover the pot and simmer on low heat for about 1 hour, stirring occasionally to prevent the bottom from burning.
6. Reduce the sauce
   After an hour, uncover the pot and continue simmering until most of the liquid has been absorbed or evaporated and the mixture has thickened, about 15-20 minutes more. The taro leaves should be very tender.
7. Finish and garnish
   Pour in the coconut cream and add the remaining chilies. Season with salt and pepper to taste. Simmer for another 5 minutes. Top with the reserved crispy pork belly pieces before serving.