Cooking Coconut Stewed Taro Leaves or Ginataang Laing or Linagang Katnga as we call it in Bicol, is basically stewing cleaned, shredded dried taro leaves in coconut milk, with either pork belly cubes or smoked or dried fish. You can also add bagoong alamang(shrimp paste) as its condiment. As I have mentioned in my prior introductions to Laing recipe, this dish is native to the Bicol region.
Laing pretty much means dried Gabi(Tagalog) or taro leaves. Linagang Katnga as we call it in Bicol, is a very popular street food delicacy. Ludwig’s Coconut Stewed Taro Leaves(Ginataang Laing) recipe uses carefully shredded and cleaned, dried taro leaves to produce this tantalizingly delicious, Bicolano cuisine which is many ways adaptive, but when tried, almost everyone loves its richness in flavor. This Laing(Katnga) or Gabi leaves(taro leaves) recipe is so simple and quick to prepare.
Ingredients: 3-4 servings
2-3 bundles of taro leaves(gulay na katnga, natung, Laing, Gabi), shredded
2.5 lbs. of pork belly, cut in small cubes
2 cloves of diced garlic
1 medium, diced red onion
1 pouch(36 oz.) of coconut milk
2 sachets of powdered seasonings(Magic Sarap brand)
1 thumb size, diced ginger
8-10 pieces of red, hot Filipino chili peppers(siling labuyo)
Cooking Procedure:
- Clean and shred Laing leaves(dried taro Leaves) in fairly thin sheets, then set aside. Process all other ingredients accordingly.
- Combine all processed ingredients with coconut milk, stir to thoroughly combine all. Turn oven on at a medium heat temperature. Bring in the coconut mixture to a boil and let it simmer while occasionally stirring until it thickens.
- Add the laing leaves(taro leaves) and continue to simmer until taro leaves are fully cooked and coconut mix thickens and slightly dried.
- Serve Coconut Stewed Taro Leaves(Ginataang Laing, Linagang Katnga) hot with steamed rice or fried Galunggong(mackerel) on the side. Sarap!
Note: You can apply shredded Tinapa (smoked fish) as alternative to pork. Some like to add a small amount of bagoong alamang(shrimp paste) with it. Use calamansi juice with a small drip of fish sauce or soy sauce as a dip. Add more siling labuyo(Filipino chili peppers), if desired. This dried taro leaves in coconut milk recipe is delicious for sure!
