Episode 3.5: Laing | Western Capitalism and the Coconut Farming Industry

Laing, made by cooking gabi (taro) leaves in coconut milk, is such a comforting ulam to have with another protein or even just on its own with rice! I add chopped pork belly and bagoong alamang, but these could be substituted to make vegan or pescatarian. With leftover laing, you can stuff it in empanadas, milk buns, or even top a pizza!

In this video I also talk about increased demand for coconut-based products in the US.

Ingredients

• 4 oz dried gabi (taro) leaves

• 4 cloves garlic, minced

• 1/2 c chopped shallot or red onion

• 1 thumb ginger, cut into large pieces

• 1 lb chopped pork belly

• 5 thai chilis, sliced

• 2 sticks lemon grass

• 3 - 13 oz. cans of coconut milk

• 2 spoonfuls bagoong alamang

• Cooking oil

Instructions

1. Wash and dry the taro leaves and remove any dirt and stray stems.

2. Over medium-low heat, saute garlic, then add ginger and shallots and saute for 2-3 minutes.

3. Add 1 lb chopped pork belly, saute until browned.

4. Add 2 cans of coconut milk and lemon grass. Cover for 5 minutes.

5. Add bagoong alamang and stir.

6. Add gabi leaves and gently press them into the coconut milk and simmer for 10 minutes.

7. Cover for 5 minutes, then add chilis and third can of coconut milk. Stir to combine.

8. Cook until the gabi leaves are no longer tough, about 30 minutes.

9. Serve with rice. Garnish with more thai chilis and crispy onions for garnish.