7/17/2019 Kuya Mark's Canadian Laing Recipe

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Kuya Mark’s Canadian Laing

1 pkg. dried taro leaves

3 cans premium coconut milk

1 kg. boneless pork shoulder, cut into strips or

cubes

2 tbsp. olive oil

5 cloves garlic

1 tsp. of ginger paste (or use fresh grated)

1 large red onion, chopped

1/8 c. Bario Feista (or preferred brand) Sweet style bagoong (sautéed shrimp paste)

Bird’s eye chili peppers to taste, chopped (for very mild heat, use ~6 pieces, for good heat >15)

1 tsp. salt

1 tbsp. ground black pepper

1/4 c. white sugar (or to taste)

1 tsp. monosodium glutamate

Heat olive oil. Sautee minced garlic and ginger paste until fragrant. Add red onion, and cook until half

cooked through. Add pork & brown. Cover, and reduce heat to minimum. Cook for one hour, stirring

every 15 minutes.

Add one package taro leaves, cut or chopped and stir. Add coconut milk, and raise heat to med-high.

After mixture has begun bubbling, cook for fifteen minutes, stirring thoroughly every five minutes.

Coconut milk should take on a nice golden colour by the end of the cooking time.

Add bird’s eye chili peppers, salt, pepper, bagoong, sugar, and MSG. Stir thoroughly and cook for

another five minutes.

Serve with steamed white rice. Enjoy!