Ginataang laing is made usually from taro leaves cooked in coconut milk. “Ginataan” means cooked with coconut milk. Taro in Tagalog/Filipino is gabi leaves. But we can also use sweet potato leaves as another variant.
2 tbsp cooking oil
1 tbsp garlic, minced
1 med. sized onion, minced
½ kilo sliced pork loin (You may also use Spanish sardines)
1 kilo dried gabi (or fresh sweet potato leaves)
4-5 cups coconut milk
shrimp paste (bagoong)
salt to taste
3-4 pcs siling labuyo (red chili pepper)
- In a casserole, cook meat.
- Sauté garlic, ginger and onions together with the meat.
- Add the gabi leaves.
- Pour in the coconut milk (gata). Bring to a boil then simmer for 15 minutes.
- Add the red chili pepper, shrimp paste and salt. Simmer for another 10 minutes.
This is best served with fried fish like galunggong, tilapia or tulingan. Enjoy!