Laing

Taro leaves cooked in coconut milk, from the Bicol region.

• 20 pieces gabi leaves, dried and shredded
• 1/2 kilo pork belly, diced
• 4 cloves garlic, minced
• 1 small ginger, minced
• 2 large onions, chopped
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (kakang gata)
• 2 cups coconut milk (gata)
• 1/4 cup shrimp bagoong
• 1/2 teaspoon monosodium glutamate (MSG)
• 1 teaspoon salt

PROCEDURE :
1. In a casserole, mix together the gabi leaves, pork, garlic, ginger, and onions.
2. Pour in the coconut milk, bring to a boil then simmer for 15 minutes.
3. Add jalapeno, bagoong, MSG, and salt to taste and simmer for another 5 minutes.
4. Add the coconut cream and until oil comes out of the cream.