Kuya Mark's Canadian Laing Recipe
1
7/17/2019 Kuya Mark's Canadian Laing Recipe http://slidepdf.com/reader/full/kuya-marks-canadian-laing-recipe 1/1 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!
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When my wife took me to visit the Philippines, after a few weeks I really began to miss the food from home. So when we returned to Canada, I asked her what food from her home country she missed the most, and she said "Laing". So I took it upon myself to research a bunch of different recipes, and what you have here is my own version based on a variety of other peoples versions, with my own tweaks.Not in the recipe itself, but some interesting variations include the addition of apple cider vinegar, and/or chopped water chestnuts. The latter being somewhat reminiscent of the collard greens I had the privilege of sampling when I was down south a few years ago. Also, the Filipino diet really seems to be quite sugar laden. You may wish to reduce the amount of sugar in this recipe, especially if you are using quality coconut milk, which is a bit sweet on its own.Enjoy!Copyright 2015 - All rights reserved
Transcript of Kuya Mark's Canadian Laing Recipe
7/17/2019 Kuya Mark's Canadian Laing Recipe
http://slidepdf.com/reader/full/kuya-marks-canadian-laing-recipe 1/1
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!
