Laing Bicol

Laing, or Pinangat in Bicol, is Bicol's pride - dried or fresh taro leaves slow-cooked in coconut milk with bagoong, ginger and labuyo. Creamy, gingery, and nagmamantika, it's the ultimate gata dish that gets better the next day.

Laing Bicol
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
DIFFICULTY Easy
CUISINE Bicolano
DIETARY INFO
Spicy +1 more

Laing, or Pinangat in Bicol, is Bicol's pride - dried or fresh taro leaves slow-cooked in coconut milk with bagoong, ginger and labuyo. Creamy, gingery, and nagmamantika, it's the ultimate gata dish that gets better the next day.

Ingredients

Servings: 4
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Main Ingredients
  • 100 g
  • 400 ml
  • 400 ml
  • 250 g
  • 3 tbsp
  • 1 thumb
  • 1 medium
  • 4 cloves
  • 10-15 pcs
  • 3 pcs
  • to taste
Cook Mode: Laing Bicol
Cooking Progress Step 1 of 5
Step 1

1. Prep ingredients

Shake off dust from dried gabi leaves, do not wash heavily if pre-cleaned. Slice pork belly, julienne ginger, slice onion and mince garlic. Split coconut milk into thin and thick portions.
Step 2

2. Render pork and aromatics

In a palayok or wok, add pork with 1/4 cup water and let fat render until golden. Add ginger, garlic, onion and saute 2 minutes until aromatic.
Step Timer
02:00
Step 3

3. Add gata and gabi - DO NOT STIR

Pour thin coconut milk (second press) and bagoong alamang, bring to gentle boil. Lay dried leaves on top, press lightly but DO NOT STIR. Cover, low heat, simmer undisturbed 25-30 minutes to avoid makati/itchy feeling.
CHEF'S TIP / PRO NOTE

Do not stir while leaves soften to avoid throat irritation (makati).

Step Timer
30:00
Step 4

4. Add kakang gata and chilies

Gently fold leaves once soft. Add thick coconut cream (kakang gata) and whole chilies. Do not boil hard, just simmer 10 minutes until nagmamantika - oily cream separates on top. Season with pepper and patis.
CHEF'S TIP / PRO NOTE

Simmer until oil separates from coconut cream (nagmamantika).

Step Timer
10:00
Step 5

5. Serve

Serve hot with mainit na kanin and pritong isda. Best when sauce is creamy and leaves are fully tender.

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Directions

1

Step 1: Prep ingredients

Shake off dust from dried gabi leaves, do not wash heavily if pre-cleaned. Slice pork belly, julienne ginger, slice onion and mince garlic. Split coconut milk into thin and thick portions.

2

Step 2: Render pork and aromatics

In a palayok or wok, add pork with 1/4 cup water and let fat render until golden. Add ginger, garlic, onion and saute 2 minutes until aromatic.

02:00
3

Step 3: Add gata and gabi - DO NOT STIR

Pour thin coconut milk (second press) and bagoong alamang, bring to gentle boil. Lay dried leaves on top, press lightly but DO NOT STIR. Cover, low heat, simmer undisturbed 25-30 minutes to avoid makati/itchy feeling.

30:00
CHEF'S TIP / PRO NOTE
PRO TIP

Do not stir while leaves soften to avoid throat irritation (makati).

4

Step 4: Add kakang gata and chilies

Gently fold leaves once soft. Add thick coconut cream (kakang gata) and whole chilies. Do not boil hard, just simmer 10 minutes until nagmamantika - oily cream separates on top. Season with pepper and patis.

10:00
CHEF'S TIP / PRO NOTE
PRO TIP

Simmer until oil separates from coconut cream (nagmamantika).

5

Step 5: Serve

Serve hot with mainit na kanin and pritong isda. Best when sauce is creamy and leaves are fully tender.

Credit & Sources

Recipe Credit
Authentic Bicolano method
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