LAING NG BUHAY KO

By: Vicente Perez

Ihave been asked numerous times to share my laing recipe and over time I experiment new ways to cook it. My experiment to use KALE became very popular and now I decided to go back to the original TARO leaves. So after many recipes, I added new steps. I happen to have guests from California and when the dish was completely “obliterated”, I thought of sharing the latest recipe which is I must admit-the BOMB!
Okay, here goes and you can try it. This is a recipe for probably 3 to 4 people.
INGREDIENTS:
Half a bag of dried Taro Leaves ( In Seafood City or Island Pacific, they come in a plastic packet. Use only half and save the other half for another cooking)
Half a pound pork belly (sliced into little nuggets)
3 tbs pangasinan bagoong ( this seems to taste better)
1 small onions minced
1 small knob of ginger, sliced
5 to 6 crushed cloves of garlic
1 tbs brown sugar
1 cup water
3 cans of coconut milk (use the Moe Ploy Brand)
1 tbs chili paste
3 chile serrano sliced
6 shrimps deveined and peeled
RECIPE
Sautee the onions, garlic and ginger.
Sautee pork for 5 to 6 minutes.
Add pork belly nuggets and let it simmer for 5 to 6 minutes.
Add bagoong and mix for 3 to 4 minutes.
Pour water then let it simmer for 20 to 25 minutes till pork is tender.
Pour coconut milk and let it boil for 5 to 6 minutes.
Add taro leaves and spread the leaves in the sauce pan.
Add chile serrano and shrimps.
Simmer for 1 and 1/2 hour or 2 hours.When oil come out, then it is perfect.
Enjoy laing with fried fish or meat. Thank you and email me Vic@philtimes.net for any special request.