Pork and Spinach in Coconut Milk, Pinoy Laing Style
Pork and Spinach in Coconut Milk, Pinoy Laing Style is another innovative dish that I want to share. The idea of the recipe comes from one of my favorite Indian lamb meat dish with spinach in coconut milk. Today I was wondering if I could cook it laing style. Dried taro leaves is already available where ever you might be just visit your any Asian store near your place, and sometime available also on some large supermarket but for overseas Pinoy who have no access of dried taro leaves you may now use spinach as an alternative to your favourite laing dish. Click here and here to see my previous laing recipes.
The recipe will use 1/2 kilo of frozen chopped spinach leaves and some fresh spinach for texture, I used baby spinach but the usual mature leaves can be used just coarsely chop them. I also used canned coconut cream instead of the fresh coconut milk. Pork is used as sahog but if you wish to use shrimp, dried fish or whatever available. The secret here is to simmer the coconut milk or cream till it render oil and almost dry before adding the spinach.
Remember the spinach is fresh and frozen it will be oozing with liquid during cooking. Here is the recipe of my Pork and Spinach in Coconut Milk, Pinoy Laing Style.
1/4 kilo pork belly, cut into thick strips
1/2 kilo frozen chopped spinach
200 grams fresh baby spinach
1 400 ml canned coconut milk/cream
3-4 clove garlic chopped
1 thumb size ginger, cut into thin strips
1 large size onion chopped
2 tbsp. bagoong alamang (use fish sauce if not available)
1 stalk lemongrass (optional), trimmed crushed
1/2 tsp. cracked peppercorns
3-5 pieces green/red chili, chopped or whole
In a medium size sauce pan sauté garlic, ginger and onion until fragrant. Add in the pork and stir cook for 3 to 5 minutes add in the bagoong alamang and continue to stir cook for another 1 to 2 minutes. Add in 1/2 cup of water, the coconut milk, lemon grass, crushed peppercorns and chili, bring to a boil and simmer at moderate heat for 20 to 30 minutes or until the pork are tender and the sauce renders oil and almost dry, stirring occasionally. Add in the frozen spinach and baby spinach, cook at low to moderate heat for 15 to 20 minutes until almost dry, stirring occasionally. Correct saltiness if required. Serve with a lot of rice.