Laing (Spicy Taro Leaf Stew with Coconut Milk)

Steps

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1. 1
   Sear the pork belly on high heat, stirring frequently to cook evenly on all sides and render the fat. Cook until light brown but not charred.
   ▶ ≈1:11
2. 2
   Once the pork has rendered enough fat, stir-fry the red onion for about 1 minute, then add the minced garlic and ginger. Continue cooking for 2–3 more minutes until fragrant.
   ▶ ≈2:02
3. 3
   Add the shrimp paste in measured amounts to avoid over-salting. Stir well and cook for another 2 minutes.
   ▶ ≈2:59
4. 4
   Pour in about 4 cups of coconut milk, adding more if needed. Lower the heat to medium.
   ▶ ≈3:23
5. 5
   Add the Knorr Shrimp Cube to balance and enhance the flavor.
   ▶ ≈3:52
6. 6
   Wash the dried taro leaves and soak them in water for about 3 hours or overnight to reduce oxalate content (which can cause itching in the mouth). Add the soaked leaves to the coconut milk mixture.
   ▶ ≈4:07
7. 7
   Allow the taro leaves to cook until very soft and mushy, stirring occasionally. This takes some time.
   ▶ ≈5:10
8. 8
   Once the leaves are soft, add the Thai chili peppers and long peppers. Optionally add shrimp; if not available, pork alone is fine.
   ▶ ≈5:26
9. 9
   Lower the heat and let the coconut milk reduce until almost completely evaporated, creating a concentrated, slightly oily sauce. Stir gently and frequently to prevent sticking. The separation of coconut oil enhances the flavor.
   ▶ ≈5:50
10. 10
    Taste and adjust seasoning with salt or fish sauce as needed, being careful not to over-salt since it will be served over rice. Add black pepper if desired.
    ▶ ≈6:43
11. 11
    Transfer the laing to a serving plate or bowl and serve with rice, optionally accompanied by fried smelt or other side dishes.
    ▶ ≈7:16