Known as Laing among Manileños, this dish is actually called Natung in Legaspi and Apay in Daraga. This recipe cooks in just 30 minutes!
5 cloves garlic, minced
2 tablespoons minced ginger
2 red onions, chopped
oil for sautéing
1/2 kilo diced pork
25 pieces taro leaves (dahon ng gabi),
cleaned, dried, and shredded
2 cups coconut milk (gata)
5 bird’s eye chilies, sliced
1/2 cup shrimp bagoong
1 teaspoon salt
1/2 teaspoon monosodium glutamate
1 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
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