- 100-150 grams “dried laing” (dried gabi/taro leaves)
- 250 grams pork belly, boiled for 5 minutes and diced
- 200 grams shrimp, shelled and deveined
- 1 onion, chopped
- 2 1/2 tablespoons chopped ginger
- 125 grams bagoong alamang (shrimp paste)
- 50-60 grams long green chilis (sili pangsigang), depending on how spicy you want it, half cut in two, half left whole
- Freshly ground black pepper
- 1 liter coconut milk
- 400 ml coconut cream
- In a bowl, mix the pork, shrimp, onion, ginger, bagoong, the cut-up chilis, and the coconut milk. Pour this into the pot, over the leaves, and season with freshly ground black pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes. Don’t stir…just press down on the leaves every once in a while so it soaks up the liquid.
- Add the whole chilis and the coconut cream and simmer for 5-10 minutes. Stir gently to make sure all is incorporated without mashing the leaves too much.
Source: 80breakfasts
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