May 30, 2013
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This rich and creamy dish originated from Bicol. Read on for the recipe.



1) Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.

2) Add the rest of the ingredients and let it simmer for 15 – 20 minutes, stirring from time to time.

3) Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.

4) Serve with steamed or fried rice.

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One response to “Taro Leaves in Coconut Milk (Laing)”

  1. Zosia says:

    This dish is very exotic for me.
    Zosia´s last blog post ..Instagram: Dispensation / Dyspensa

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