Knorr Pork Broth Cubes will compliment the creamy and sweet-spicy kick of this dish. Bring home to the family the flavors of Bicol with this laing recipe.
- 4 cups dried gabi leaves, shredded into strips
- 2 tsps oil
- 1 pc large onion, coarsely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp ginger, crushed
- 1 cup pork, sliced
- 1 cup coconut milk, 2nd extraction
- 2 pcs long green chili
- 1 pc Knorr Pork Broth Cube
- 1/2 cup coconut milk, 1st extraction
- Before cooking this wonderful laing dish, it is important to wash the dried gabi leaves first in water several times before squeezing out the excess liquid. This is done to remove all impurities or dust particles that might have accumulated from dehydrating the leaves in the process. Set aside.
- You can now proceed with the next step. In a big 1 quart or 4 cups pot, pour some oil and bring the heat into medium high. Throw in the onions, garlic and ginger and sauté for about 2 minutes or more. You know it’s time to add the pork when you smell the lovely aroma from the vegetables. Cook the pork only up until it turns light brown in color.
- The next step would be to pour the 2nd coconut milk extraction, long green chillies, gabi leaves and Knorr Pork Cube. Bring this to a boil until the liquid is almost dry.
- Pour the last coconut extraction and cook this at low heat for about 10 minutes. There are a few rules in cooking with coconut. One: you only cook at a simmer because coconut contains cream and boiling it might break it. Two: cooking at a simmer, with the pot uncovered while stirring once in a while, will help reduce the liquid and thus make it more creamy and thick.
- Laing can be paired with any fried food or eaten alone. However many ways you serve this dish, your family will surely thank you for it.