Laing Recipe With Pork And Shrimp: Coconut-Infused Taro Leaf Stew

I discovered this Filipino stew during a trip to Portland’s farmers market, where fresh taro leaves caught my eye. The combination of pork, shrimp, and coconut milk creates a rich, comforting dish that’s deeply traditional yet approachable.

What makes this laing special is the balance of textures—tender taro leaves, succulent pork, and juicy shrimp—all simmered in a creamy coconut sauce. It’s a dish that feels both hearty and light at the same time.

The secret lies in the slow cooking, which allows the flavors to meld beautifully. The taro leaves absorb the coconut milk, while the pork and shrimp add layers of savory depth.

Serve this warm over steamed rice, and let the aroma transport you to a Filipino kitchen. The result is a meal that’s as satisfying as it is flavorful.

Ingredients for Laing Recipe with Pork and Shrimp

Fresh taro leaves, pork, shrimp, and coconut milk make this Filipino stew unforgettable.

Taro leaves are the soul of this dish. Look for vibrant, deep green bunches at Asian markets or specialty grocers—avoid any with yellowing edges. The pork shoulder should have good marbling for tenderness during slow cooking. Trader Joe’s or Whole Foods carry quality pork, but any supermarket will do in a pinch. For shrimp, wild-caught is ideal, but frozen works if thawed properly.

No taro leaves? Spinach or kale can work in a pinch (blanch first). Out of shrimp paste? Extra fish sauce deepens the umami. Coconut milk is non-negotiable though—full-fat for richness. For heat, jalapeños or serranos swap in nicely. If you can’t find pork shoulder, belly or ribs add great flavor too.

Leftovers actually improve overnight. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently to avoid separating the coconut milk. Best served over steamed rice (the good stuff, not instant).

Step-by-Step Instructions for Coconut-Infused Taro Leaf Stew

Here’s how to build layers of flavor that make this dish truly special.

Step 1: Sauté Aromatics Until Fragrant

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the 1 whole yellow onion and cook for 2-3 minutes until translucent and soft. This creates the flavor base for the entire dish.

Stir in the 6 cloves garlic cloves, 1 tbsp ginger, and 1 tbsp shrimp paste. Cook for 1-2 minutes until the garlic turns light golden brown and releases its aroma. The shrimp paste will melt into the oil, infusing it with deep umami richness.

For heat lovers, add the 2 whole red chili peppers now. I like to slit them lengthwise so they release flavor without overwhelming the dish. Cook for another 30 seconds until fragrant.

Step 2: Brown the Proteins for Depth

Increase heat to medium-high and add the 1 lb pork shoulder cubes. Sear for 4-5 minutes, stirring occasionally, until the pork browns on all sides and releases its juices. This browning step develops the Maillard reaction, adding complex flavors to your stew.

Push the pork to one side and add the 0.5 lb medium shrimp. Cook for 2-3 minutes until they turn pink and opaque. Don’t overcrowd the pot—work in batches if needed. The shrimp will finish cooking in the coconut milk later.

Step 3: Add Taro Leaves and Coconut Milk

Reduce heat to medium-low and add the 2 lb taro leaves. Stir well to coat them in the aromatic oil and proteins. The leaves will wilt significantly as they cook down.

Pour in the 2 cups coconut milk, 2 tbsp fish sauce, 1 tsp salt, and 0.5 tsp ground black pepper. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot. These bits contain concentrated flavor that will enrich your stew.

Step 4: Simmer Until Tender and Flavorful

Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it cook for 30-40 minutes, stirring occasionally. The taro leaves should become tender and silky, and the pork should be fork-tender.

If the stew seems too thick, add a splash of water. The coconut milk will separate slightly during cooking—this is normal and actually adds to the dish’s rich texture. Taste and adjust seasoning if needed, though the shrimp paste and fish sauce provide plenty of saltiness.

You’ll know it’s ready when the pork falls apart easily with a fork and the taro leaves have softened completely. The coconut milk will have reduced slightly, creating a creamy, fragrant sauce that coats every ingredient.

Storing and Reheating This Dish

Refrigerator Storage

Let this stew cool completely before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 4 days. I like using glass jars from New Seasons Market—they’re perfect for leftovers. The flavors actually deepen overnight, making it taste even better the next day. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags for up to 3 months. Lay them flat to save space and thaw overnight in the fridge. I always label mine with the date—I learned the hard way after forgetting what was in my freezer!

Stovetop Reheating

Gently reheat on medium-low heat, stirring occasionally. Add a splash of water or coconut milk if it looks too thick. This method keeps the taro leaves tender and the sauce creamy. It usually takes about 10-15 minutes to warm through completely. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power in 2-minute intervals, stirring between each. This prevents the coconut milk from separating too much.

Serving After Storage

If the stew has thickened too much, stir in a little warm water or broth. Taste and adjust seasoning—sometimes a pinch of salt or fish sauce brings it back to life. Serve over fresh steamed rice.

Frequently Asked Questions