Laing is a Bicol dish that is well-known in the Philippines. Filipinos have made their own laing version base on their panlasang Pinoy. This time, Tagalog speaking Australian Chris Urbano of Maputing Cooking prepares this all-time favourite Filipino dish (laing) with a couple of possible wine companions perfect to the unique flavours of this home-grown Pinoy dish.
Laing(or Natong) is a spicy dish that is Coconut milk (or cream) based with dried taro leaves. This originated from the Philippine’s Bicol region (south most part of Luzon island). Because of its really great taste and budget friendly cost, this dish became well known.
Famous individuals are often imitated. This statement is also true for this dish. Different Laing versions sprung across the Philippines. While some added more ingredients, others used alternative ingredients. Even though several versions are around, the three key basic ingredients for the dish remain: Coconut milk, dried, Taro leaves, and Thai chili (siling Labuyo).
- Shrimp paste
- chopped pork belly
- Taro leaves
- Coconut milk
- Saute garlic, ginger, onions then pork belly and shrimp (tiny slices).
- Once done, add in 1tbsp shrimp paste, chilli, and coconut milk (2-3 cups).
- Lastly, add the taro leaves and let it simmer for 20-30 minutes.
- Sauvignon Blanc tropical fruit driven white wine; high acidity; zesty mouth feel; dry white wine; low in sugar
- Riesling honey citrus fruit flavours; moderate acidity; dry style Riesling