Known as Laing among Manileños, this dish is actually called Natung in Legaspi and Apay in Daraga. This recipe cooks in just 30 minutes!Serves 4
5 cloves garlic, minced2 tablespoons minced ginger2 red onions, choppedoil for sautéing 1/2 kilo diced pork25 pieces taro leaves (dahon ng gabi), cleaned, dried, and shredded2 cups coconut milk (gata)5 bird’s eye chilies, sliced1/2 cup shrimp bagoong1 teaspoon salt,1/2 teaspoon monosodium glutamate1 cup coconut cream
1 In a casserole, sauté garlic, ginger, and onions in oil. Add pork and fry. Mix in taro leaves. Mix. 2 Pour in coconut milk and bring to a boil. As soon as it boils, lower fire and simmer for 15 minutes. Stir in chilies, bagoong, salt, and monosodium glutamate. Simmer for another 5 minutes. Add 1 cup coconut cream and simmer until the oil comes out of the cream. Serve warm.
Photography by At Maculangan | Recipe by Buddy Sy, executive chef of Caffe Marco, Hotel Venezia in Legazpi City, Bicol | Art direction by Jonathan Roxas
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!