Laing Recipe With Pork Panlasang Pinoy: Taro Leaves in Coconut Milk With Savory Pork

This traditional Filipino dish brings together tender taro leaves and savory pork in a rich coconut milk base. I developed this version after testing multiple techniques to achieve the perfect balance of creamy and savory.

The key lies in properly preparing the taro leaves by blanching to remove any bitterness, then slow-cooking with pork until both are tender. Coconut milk creates a velvety sauce that ties all the flavors together beautifully.

What you get is a hearty, comforting dish with layers of flavor—earthy taro, rich pork, and aromatic coconut. It’s the kind of meal that feels like a warm embrace on a cold evening.

Serve with steamed rice to soak up every last drop of the delicious sauce. Here’s how to make it authentic to the Panlasang Pinoy style.

Ingredients for Laing Recipe with Pork Panlasang Pinoy

Fresh taro leaves, savory pork, and creamy coconut milk create this comforting classic.

The taro leaves are everything here—find them fresh at Asian markets (look for vibrant green, unblemished bunches). Pork belly gives that melt-in-your-mouth richness, but pork shoulder works in a pinch. For the coconut milk, Thai Kitchen or Chaokoh brands are my go-tos for consistent creaminess. Don’t skip the shrimp paste; it’s the flavor backbone (Filipino brands like Bagoong Alamang are ideal).

No taro leaves? Spinach or collard greens can sub in a pinch (blanch them first). Out of pork belly? Pork shoulder or chicken thighs still taste great. Shrimp paste haters can use extra fish sauce instead. The chili peppers are flexible—use serranos for heat or bell peppers for zero spice. Coconut milk can be light, but full-fat is non-negotiable for that velvety texture.

Blanched taro leaves keep in the fridge for 2 days max. The finished dish tastes even better the next day after flavors meld. Stores in the fridge for 4-5 days or freezes for 3 months (portion before freezing for easy reheating).

Step-by-Step Instructions for Laing With Pork

This method brings out the best in taro leaves while keeping the pork belly tender and flavorful.

Step 1: Blanch the Taro Leaves

Bring the 1 cup Water to a boil in a large pot. Add the 2 lb Taro Leaves and blanch for 2-3 minutes until they turn bright green and soften slightly. This step removes any bitterness and ensures the leaves cook evenly.

Drain the leaves immediately and rinse under cold water to stop the cooking process. Squeeze out excess water gently—you want them damp but not dripping. I find this step crucial for achieving the right texture in the final dish.

Step 2: Sauté the Aromatics and Pork Belly

In a separate pot, heat a bit of oil over medium heat. Add the 1 lb Pork Belly cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the pot.

In the same pot, sauté the 6 cloves Garlic Cloves, 1 whole Yellow Onion, and 1 whole Ginger until fragrant, about 2-3 minutes. Add the 1 tbsp Shrimp Paste and cook for another 1 minute to deepen its flavor. The aroma at this stage should be rich and inviting.

Step 3: Combine and Simmer

Return the pork belly to the pot. Add the blanched taro leaves, 2 pieces Green Chili Peppers, 1 tsp Ground Black Pepper, 2 tbsp Fish Sauce, and 1 tsp Salt. Stir gently to combine all the ingredients.

Pour in the 2 cans Coconut Milk and bring to a gentle simmer. Reduce the heat to low and let it cook for 45-60 minutes, stirring occasionally. The dish is ready when the taro leaves are tender and the sauce has thickened slightly.

Step 4: Adjust and Serve

Taste and adjust the seasoning if needed. The flavors should be balanced—creamy from the coconut milk, savory from the pork, and slightly spicy from the chili peppers. If the sauce is too thick, add a splash of water to reach your desired consistency.

Let the laing rest for 5-10 minutes off the heat before serving. This allows the flavors to meld together beautifully. Serve hot over steamed rice for a comforting and hearty meal.

Creative Variations of laing recipe with pork panlasang pinoy

Seafood Twist

Swap the 1 lb Pork Belly for 1 lb shrimp or firm white fish like cod. Add seafood during the last 10-15 minutes of simmering to prevent overcooking. The shrimp paste will complement the seafood beautifully, creating a coastal Filipino variation. 🌊

Vegetarian Version

Omit the pork entirely and add 1 block firm tofu (cubed and pan-fried) or 1 cup chickpeas for protein. Use mushroom sauce instead of fish sauce for umami depth. This keeps the creamy coconut base while making it meat-free.

Spicy Kick

Increase the heat by adding 3-4 Thai bird’s eye chilies or 1 tbsp chili flakes along with the green chilies. For extra depth, stir in 1 tbsp sriracha at the end. I love this when I want a fiery version that still balances the coconut creaminess.

Quick Weeknight Version

Use pre-cut baby spinach instead of taro leaves to skip blanching. Cook for just 15-20 minutes total. The spinach wilts quickly while absorbing the rich coconut-pork flavors. This works great when I’m short on time but craving comfort. ⚡

Extra Creamy Variation

Stir in ½ cup coconut cream at the end for an ultra-luxurious texture. Or blend ¼ cup toasted coconut flakes into the sauce for added richness and nutty flavor. This takes the dish to restaurant-level decadence.

Herb-Infused

Add 5-6 fresh kaffir lime leaves or 1 stalk lemongrass (bruised) while simmering. Remove before serving. This adds a bright, citrusy note that cuts through the richness beautifully.

Frequently Asked Questions