NAGMAMANTIKANG LAING

I am half Bicolano and I just adore Bicolano dishes. I’ve been eating Bicolano dishes since i was young. I miss my grandparents who introduced me to KOSIDO, LAING, PINANGAT, LANGKA, KAMANSI, GINATANG SANTOL.. and also remember they always eat LATO!… I am sure they enjoy watching all these dishes from above!.. Thank you Mamay and Papay – That’s how we called our Lola and Lolo who hailed from Legaspi City!…

LAING

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4 with steamed rice

2 packages of dried taro leaves – washed
4 tbsp cooking oil
1 large onion, peeled and chopped
2 oz chopped ginger
5 cloves garlic, minced
200 grams pre cooked pork belly
2 cans coconut milk
2 tbsp bagoong
6 to 8 pcs baby eggplant
1/4 cup water
salt and pepper
serrano peppers or labuyo
red bell peppers for color

Wash dried taro leaves and set aside.
Pre heat cooking oil for a minute –
Saute garlic with onions and ginger for 2 minutes until fragrant.
Add pork belly and cook for 3 minutes until brown.
Season with salt and ground pepper.
Use medium heat.
Do not burn garlic.
Add first can of coconut milk and bagoong.
Bring to a boil (3 minutes)
Add taro leaves.
Press down to the simmering liquid.
Cover and cook for 10 minutes.
Uncover and add the second can of coconut milk.
add baby eggplant.
Normally you will add the thai chiles in this part – but since i don’t eat super spicy food I added the chiles after i cooked it for 10 minutes.
Cover and cook for 10 minutes using medium heat.
Add chiles.
Uncover and add chiles.
Cook using medium heat until oily.
Serve with steamed rice.