Laing Recipe With Pork Belly: Filipino Coconut Milk Stew With Tender Meat

This Filipino stew combines the earthy richness of taro leaves with the indulgence of tender pork belly in a creamy coconut milk base. A comfort dish that balances bold flavors with simple preparation.

The pork belly becomes meltingly soft after slow cooking, while the taro leaves absorb the coconut milk’s richness. This version stays true to traditional laing while adding depth through the meat’s savory notes.

What emerges is a hearty, aromatic stew where each bite delivers the perfect ratio of leaf to meat. The coconut milk mellows the taro’s slight bitterness for a harmonious finish.

Ideal for family gatherings or when you crave authentic Filipino flavors. The process rewards patience with exceptional results.

Ingredients for Laing Recipe with Pork Belly

Rich pork belly and taro leaves swim in creamy coconut milk for this hearty Filipino stew.

The pork belly is non-negotiable here. Asian markets often carry it pre-cubed, but most butchers will slice a whole belly into strips for you (ask for skin-on). Fresh taro leaves can be tricky to find—frozen works perfectly and is actually preferred by many Filipino cooks. The coconut milk must be full-fat; Thai Kitchen or Aroy-D brands are reliable. Look for shrimp paste labeled bagoong at the same Asian market.

No shrimp paste? Anchovy paste at half the amount gets you close, but the flavor won’t be as authentic. Frozen taro leaves need a quick blanch before cooking. The chili peppers can be serrano or bird’s eye—adjust quantity to your heat preference. Fish sauce can be substituted with soy sauce in a pinch, though the flavor profile shifts slightly. Pork shoulder works if belly isn’t available (but the texture won’t be as luxurious).

This stew tastes even better the next day once the flavors meld. Stores in the fridge for 4-5 days or freezes for 3 months. Reheat gently to keep the coconut milk from separating (it’ll come back together with a quick stir).

Step-by-Step Instructions for Laing With Pork Belly

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics for the Flavor Base

Heat a large pot over medium heat. Add the 1.5 lb Pork Belly cubes and render the fat for 5 minutes until slightly browned. Remove the pork belly and set aside, leaving the rendered fat in the pot.

In the same pot, sauté the 2 whole Shallots, 6 cloves Garlic Cloves, 1 whole Ginger Root, and 2 whole Red Chili Peppers for 2-3 minutes until fragrant. Stir in the 1 tbsp Shrimp Paste and cook for another 1 minute to deepen the umami flavor.

Step 2: Wilt the Taro Leaves

Add the 2 lbs Taro Leaves to the pot, stirring to coat them in the aromatic oil. Cook for 5-7 minutes until the leaves wilt and soften. The taro leaves will release moisture, which is normal—this helps create the stew-like consistency.

Season with 1 tsp Salt and 1 tsp Ground Black Pepper at this stage. I’ve found this timing allows the seasoning to penetrate the leaves evenly as they cook down.

Step 3: Simmer in Coconut Milk

Pour in the 2 cans Coconut Milk and stir to combine with the taro leaves and aromatics. Add the 2 tbsp Fish Sauce for extra depth of flavor. Return the rendered pork belly to the pot, ensuring it’s submerged in the liquid.

Bring to a gentle simmer, then reduce the heat to low. Cover and let it cook for 40-45 minutes, stirring occasionally. The pork belly should become fork-tender, and the coconut milk will thicken slightly as it reduces.

Step 4: Adjust Seasoning and Finish

Taste the stew and adjust the seasoning if needed. The flavors should be rich, slightly salty, and well-balanced with the creaminess of the coconut milk. If it’s too thick, add a splash of water to reach your desired consistency.

Once the pork belly is tender and the taro leaves are fully cooked, turn off the heat. Let the stew rest for 5 minutes to allow the flavors to meld together.

Step 5: Garnish and Serve

Ladle the laing into serving bowls and garnish with the 0.5 cup Green Onions. The green onions add a fresh, vibrant contrast to the rich, creamy stew. Serve hot with steamed rice to soak up the delicious sauce.

Each bite should deliver tender pork belly, silky taro leaves, and a perfectly balanced coconut broth.

Essential Equipment for laing recipe with pork belly

Heavy Pot Essentials

For this stew, a 5-6 quart Dutch oven is my go-to. The heavy base prevents scorching when rendering pork belly fat. I use my Le Creuset—it distributes heat evenly and holds up for 45-minute simmers. A sturdy lid is crucial to trap steam. 🔥

Wooden Spoon Advantage

A flat wooden spoon helps scrape the browned bits from the bottom when sautéing aromatics. It won’t scratch your pot’s surface like metal would. I keep mine by the stove specifically for coconut milk dishes, as the natural oils protect the wood.

Sharp Knife for Pork

Cutting 1.5 lb pork belly into uniform 1-inch cubes requires a sharp chef’s knife. My 8-inch Wüsthof handles this effortlessly. Keep a damp towel under your cutting board to prevent slipping while working with fatty cuts.

Fine Grater for Ginger

Fresh ginger releases more flavor than powdered. A microplane grater gives you fine, even shreds that dissolve into the stew. I grate about 1 tbsp from a 2-inch piece for this recipe. The aromatics must be fine to distribute properly.

Measuring Tools

Accurate measurements matter for balance. Use measuring spoons for the 1 tbsp shrimp paste and 2 tbsp fish sauce. A liquid measuring cup helps portion the coconut milk precisely. I always level off dry ingredients with a straight edge.

Blanching Setup

If using frozen taro leaves, a large colander and stockpot are needed for blanching. Boil 4 quarts water with 1 tbsp salt for 2 minutes to remove bitterness before adding to the stew. This step ensures the best texture. 💡

Frequently Asked Questions