In a deep pan or pot, sauté garlic, onion, and ginger until aromatic..Add dried fish or shrimp and sauté for 2 –3 minutes.(Optional) Add pork belly and/orr shrimp cook until lightly browned/pink and remove the shrimp only from pan and set aside..

Season with salt and fish sauce then add the chilis and shrimp paste.

Pour in coconut milk (not the cream yet). Bring to a gentle simmer (don’t boil hard) for 5–10 minutes. Gently layer the dried taro leaves on top (do not stir). Lower the heat and let it simmer uncovered for 15–20 minutes, allowing the leaves to absorb the coconut milk and soften. Important: Do not stir while cooking — taro leaves can cause an itchy sensation if they’re not fully cooked or if stirred too early.

Once leaves are softened and coconut milk has reduced a bit, gently press the leaves down using a ladle (still no stirring). Add coconut cream and rest of chilis then simmer another 20–30 minutes uncovered until oil starts to separate on top. Taste and adjust with salt, pepper, or more fish sauce. Once thick and creamy, and the taro leaves are fully cooked with no itchiness, it’s done. Best with steamed white rice. Pairs well with grilled fish or fried pork.

Tips: Use dried taro leaves, not fresh, unless you know how to properly prepare fresh ones (they require extensive drying or boiling). Add more chili if you want it authentically spicy, as in Bicol style. Let it sit for a few hours or overnight—Laing often tastes better the next day!