Laing Recipe With Pork: Taro Leaves in Rich Coconut Milk

This Filipino classic combines taro leaves with tender pork in a creamy coconut milk base that’s both comforting and rich. I developed this version after testing multiple techniques to achieve the perfect balance of flavors and textures.

The pork adds a savory depth that complements the earthy taro leaves, while the coconut milk creates a velvety sauce. Simmering the ingredients together allows the flavors to meld beautifully, resulting in a dish that’s hearty and satisfying.

What you get is a traditional dish with layers of flavor, from the slightly bitter taro leaves to the tender pork and creamy coconut sauce. It’s a meal that feels special but is simple to prepare.

Serve it over steamed rice for a complete, comforting meal. Here’s how to make it at home.

Ingredients for Laing Recipe with Pork

Rich coconut milk, tender pork, and earthy taro leaves make this classic shine. Simple, comforting, and packed with flavor.

The taro leaves are key here. Asian markets usually have the freshest (look for vibrant, unblemished leaves). If you can’t find fresh, frozen works—just thaw completely and drain well. The pork shoulder stays tender after long simmering, but pork belly adds extra richness if you’re feeling indulgent. I grab mine from H Mart or any well-stocked Asian grocery.

No dried shrimp? Anchovy paste or extra fish sauce can step in. Skip the shrimp paste entirely if you’re avoiding seafood. For heat control, reduce or omit the chili peppers—the dish is still delicious mild. Coconut milk brands vary wildly; Thai Kitchen or Chaokoh are my go-tos for consistent creaminess. Fresh ginger is worth the effort, but ground ginger (at half the amount) works in a pinch.

This keeps 4-5 days in the fridge and freezes beautifully for 3 months. The flavors actually deepen overnight, so it tastes even better the next day. Reheat gently to keep the coconut milk from separating (or just stir it back together—no biggie).

Step-by-Step Instructions for Laing With Pork

Here’s how to make it right, with rich coconut flavor and tender pork in every bite.

Step 1: Prep the Aromatics and Pork

Start by heating the 2 tbsp vegetable oil in a large pot over medium heat. Add the 1 lb pork shoulder (cut into small cubes) and cook for 5-7 minutes until it starts to brown on all sides. This builds a flavor base for the dish.

Once the pork is lightly browned, push it to one side of the pot. Add the 6 cloves garlic cloves, 2 whole shallots, and 1 piece ginger, sautéing for 2-3 minutes until fragrant. The aroma will tell you when it’s ready—you’ll smell the garlic and ginger blooming in the oil.

Step 2: Toast the Shrimp Paste and Dried Shrimp

Stir the 1 tbsp shrimp paste into the pot with the pork and aromatics, breaking it up so it blends evenly. Cook for 1-2 minutes until it deepens in color and releases its umami-rich scent. This step is crucial—it removes any raw flavor from the paste.

Add the 0.25 cup dried shrimp and cook for another 1 minute, stirring constantly to prevent burning. The shrimp should turn slightly golden, signaling that their flavors have fully infused into the mixture.

Step 3: Add Taro Leaves and Liquids

Now, add the 2 lbs taro leaves to the pot, stirring to coat them in the aromatic mixture. Pour in the 2 cups coconut milk, and add the 2 pieces red chili pepper, 2 tbsp fish sauce, 1 tsp salt, and 0.5 tsp black pepper.

Bring the mixture to a gentle simmer over medium-low heat. You’ll notice the coconut milk start to bubble at the edges—that’s your cue to reduce the heat slightly to maintain a steady, gentle simmer.

Step 4: Simmer Until Tender

Cover the pot and let the dish cook for 30-40 minutes, stirring occasionally. The taro leaves will soften and absorb the rich coconut and pork flavors. You’ll know it’s done when the leaves are tender and the sauce has thickened slightly.

If the mixture seems too thick before the leaves are fully cooked, add a splash of water and continue simmering. The goal is a creamy, flavorful sauce that clings to the leaves and pork.

Step 5: Adjust and Serve

Taste and adjust the seasoning if needed—add a pinch more salt or a dash of fish sauce if it needs more depth. Remove the red chili peppers if you prefer a milder heat.

Serve hot over steamed rice, ensuring each portion has a generous amount of the tender taro leaves and pork. The richness of the coconut milk pairs perfectly with the savory, umami-packed flavors.

Storing and Reheating This laing recipe with pork

Refrigerator Storage

Let this creation cool completely before transferring to an airtight container. It keeps beautifully in the fridge at 40°F or below for 4-5 days. The flavors actually deepen overnight as the coconut milk and spices meld together. ❄️

Freezer Storage

For longer storage, freeze in portion-sized containers for up to 3 months. I use quart-sized freezer bags because they lay flat and thaw quickly. Leave 1 inch of headspace for expansion, and squeeze out excess air to prevent freezer burn.

Thawing Properly

Move frozen portions to the fridge for overnight thawing (about 12 hours). For quick meals, submerge the sealed bag in cold water, changing the water every 30 minutes until thawed. Never thaw at room temperature.

Stovetop Reheating

Gently reheat in a saucepan over low-medium heat for 10-15 minutes, stirring occasionally. Add a splash of water or coconut milk if the sauce seems too thick. This method preserves the creamy texture best. 🔥

Microwave Method

Place a single portion in a microwave-safe bowl, cover with a damp paper towel, and heat on 50% power for 2-3 minutes. Stir, then continue heating in 30-second bursts until reaching 165°F.

Frequently Asked Questions