Are you craving a hearty, flavorful meal that’s both comforting and surprisingly easy to make? Look no further than Laing with Pork! This beloved Filipino dish is a true testament to the magic of simple ingredients transformed into something truly delicious. It's the perfect example of homemade cooking at its finest, offering a depth of flavor that will leave you wanting more. This Laing recipe is perfect for a quick dinner, a satisfying weekend meal, or even a delicious addition to your repertoire of healthy meals. Get ready to experience the vibrant taste of the Philippines in your own kitchen!
Ingredients:
- 1 lb pork belly, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (14-ounce) can of gata (coconut milk), plus ½ cup extra
- 1 cup water
- 1 teaspoon shrimp paste (bagoong alamang), optional but recommended
- 1 cup kangkong (water spinach), roughly chopped
- 1-2 green chilies, sliced (adjust to your spice preference)
- 2 tablespoons fish sauce (patis)
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions:
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Sauté Aromatics: In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a little oil until softened and fragrant. This step builds the base flavor of your laing.
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Brown the Pork: Add the pork belly cubes to the pot and brown them on all sides. This step helps to render the fat and develop a richer flavor.
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Simmer: Pour in the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 45-60 minutes, or until the pork is tender.
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Add Flavor: Stir in the shrimp paste (if using), coconut milk (14-ounce can), fish sauce, and soy sauce. Season with salt and pepper to taste. This is where the magic happens! The flavors meld together to create that signature laing taste.
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Add Kangkong: Add the chopped kangkong and green chilies. Continue to simmer for another 5-7 minutes, or until the kangkong is wilted but still slightly crisp.
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Thicken (Optional): If you prefer a thicker laing, you can simmer uncovered for a few more minutes to reduce the sauce. Alternatively, whisk together 1 tablespoon of cornstarch with the extra ½ cup of coconut milk and stir into the laing until it reaches your desired consistency.
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Serve: Serve your delicious Laing with Pork hot, over steamed rice.
Tips for the Best Laing:
- Pork Choice: For the most flavorful laing, use pork belly. The fat renders beautifully and adds richness to the dish.
- Shrimp Paste: Bagoong alamang adds a unique, umami flavor to the laing. If you're unsure, start with a smaller amount and adjust to your taste.
- Spice Level: Adjust the number of green chilies to your preferred level of spiciness.
- Gata Quality: Using good quality coconut milk is crucial for the best flavor and texture.
Variations:
- Laing with Chicken: Substitute chicken thighs for the pork belly for a lighter version.
- Spicy Laing: Add more chilies or a dash of chili garlic sauce for extra heat.
- Vegetarian Laing: Omit the pork and add other vegetables like eggplant or mushrooms.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion size. For a more precise nutritional breakdown, use a nutrition calculator with the specific ingredients you used. However, generally, Laing is a relatively high-calorie dish due to the coconut milk and pork, but it also provides protein and some essential vitamins and minerals.
This easy Laing recipe with pork is a perfect example of how simple ingredients can create a truly memorable and delicious meal. It’s a fantastic addition to your collection of easy recipes and quick dinner ideas, perfect for sharing with family and friends. Enjoy!