This is Spinach Laing. Laing is a Filipino dish native to Bicol. In this recipe, we substituted the gabi leaves with spinach. Laing is a dish from the Bicol region and is made up of dried gabi leaves (taro leaves), plenty of ginger and then cooked in coconut milk and generously sprinkled with hot chili peppers. Enjoy this recipe from all of us at Filipino Chow.
- 16 ounces of spinach, shredded
- 1⁄2 pound of pork, diced or thinly sliced
- 1-1 1⁄2 cups of coconut milk
- 1 piece of onion, minced
- 1 tablespoon of minced garlic
- 1 piece of ginger, sliced thinly
- 2-3 tablespoons of Bagoong (Shrimp Paste)
- 2 pieces of red chili peppers, chopped
- cooking oil
- Heat a wok over high heat then add some cooking oil.
- Add the garlic followed by onions and cook for a minute or two.
- Now add the ginger and saute until fragrant.
- Then add the pork to the wok and cook over medium heat for about 5 minutes.
- Add the shrimp paste and chilies then stir to blend the ingredients together.
- Stir in 1 cup of coconut milk then bring to a boil.
- Add the spinach then stir to mix it all together.
- Cover and simmer over low heat for 20 minutes or until liquid is almost gone and the spinach has wilted. Stir occasionally.
- Remove from the heating element and transfer to a serving dish.
- Serve hot with steamed rice.
You can add the other 1⁄2 cup of coconut milk if you want more sauce.