Recipes
Laing Lagikway
Serving Size 6-8 people | Preparation Time 10m | Cooking Time 1h
Experience the rich and creamy flavors of Laing Lagikway, a classic Filipino dish. Tender lagikway leaves are slow-cooked in a luxurious blend of coconut milk and cream, infused with savory pork, aromatic ginger, garlic, and a hint of shrimp paste. This comforting and mildly spicy dish offers a true taste of traditional Filipino cuisine, perfect for a cozy meal.
Allergen Warning:
Coconut milk, shrimp paste, coconut cream.
Ingredients:
- 1400 mL coconut milk
- ¼ kg pork shoulder
- 120g or 8 tbsp shrimp paste
- 60g ginger or 1 small ginger, sliced
- 1 bulb red onion of regular size, sliced
- 8 cloves garlic, crushed
- 100g lagikway leaves
- 475mL coconut cream
- 5-7 red chilis
Instructions:
- Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and bring it to a boil.
- Once the mixture starts to boil, gently stir to mix the ingredients every once in a while to prevent burning and sticking to the bottom of the pot. Cover the pot and simmer for 15-20 minutes.
- Add the lagikway leaves and do not stir. Let it stay until the leaves absorb the coconut milk for about 20-30 minutes. You can gently submerge the leaves in the pot more to absorb more coconut milk.
- Stir the leaves and then continue to cook for up to 10 minutes.
- Pour in the coconut cream. Add the red chilis. Stir then cook for 10-12 minutes.
- Transfer to a serving plate.
Reference: Yupangco, J.M. (2023) “Juana’s Table”