Recipes · Filipino · Side Dishes
Laing (Taro Leaves in Coconut Milk)
One serving has 731 kcal and 17 g protein, and at least a fifth of a woman's daily need of vitamin K (182%), manganese (163%), vitamin C (129%), copper (109%), riboflavin (75%) and folate (57%). Ready in 50 minutes.
- Preparation: 10 min
- Cooking: 40 min
- Makes: 1 serving (433 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: gluten, pork, shellfish
Ingredients
- 150 g Taro leaves, raw
- 150 g Coconut milk, canned
- 40 g Coconut cream
- 40 g Pork belly, raw
- 12 g Oyster sauce
- 8 g Garlic, raw
- 20 g Onions, raw
- 5 g Ginger, fresh
- 8 g Chili peppers, red, raw
Method
- If using fresh taro leaves, let them wilt slightly in the sun or a dry pan for a few minutes.
- Combine the taro leaves with the coconut milk, garlic, onion, ginger and chili in a wide pan; bring to a gentle simmer without stirring too much at first.
- Add the diced pork belly and simmer, uncovered, for 25-30 minutes, letting the coconut milk reduce, until the leaves are completely tender (undercooked taro leaves can be itchy to eat, so don't rush this).
- Stir in the oyster sauce, standing in for fermented shrimp paste, and the coconut cream.
- Simmer for a further 10 minutes, stirring gently now, until the sauce turns thick and oily and clings to the leaves.
- Serve hot as a side dish, or spooned over rice as a light main.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 731 kcal | 35% |
| Carbohydrates | 24.3 g | |
| Water | 317 mL | |
| Fiber | 7.2 g | 24% |
| Protein | 16.8 g | 35% |
| Tryptophan | 0.14 g | |
| Threonine | 0.44 g | |
| Isoleucine | 0.59 g | |
| Leucine | 0.96 g | |
| Lysine | 0.61 g | |
| Methionine | 0.21 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.55 g | |
| Tyrosine | 0.42 g | |
| Valine | 0.69 g | |
| Histidine | 0.29 g | |
| Fat | 68.3 g | |
| Monounsaturated | 11.9 g | |
| Polyunsaturated | 3.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.9 g | |
| Saturated | 48.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 28.8 mg | |
| Calcium | 219 mg | 22% |
| Copper | 0.98 mg | 109% |
| Iron | 9.8 mg | 54% |
| Magnesium | 158 mg | 51% |
| Manganese | 2.9 mg | 163% |
| Phosphorus | 352 mg | 50% |
| Potassium | 1,620 mg | 34% |
| Selenium | 6.4 µg | 12% |
| Sodium | 370 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 0.55 mg | 50% |
| Riboflavin (vitamin B2) | 0.82 mg | 75% |
| Niacin (vitamin B3) | 5.8 mg | 42% |
| Pantothenic acid (vitamin B5) | 0.66 mg | 13% |
| Pyridoxine (vitamin B6) | 0.5 mg | 38% |
| Folate (vitamin B9) | 228 µg | 57% |
| Cobalamin (vitamin B12) | 0.39 µg | 16% |
| Choline | 37.8 mg | 9% |
| Vitamin A | 367 µg | 52% |
| Vitamin C | 96.5 mg | 129% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 164 µg | 182% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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