Ingredients with Measurements:
- 1 pack (16 oz) dried taro leaves
- 1 lb pork belly, sliced into small pieces
- 1 medium-sized onion, chopped
- 4 cloves garlic, minced
- 2 cups water
- 1 cup vinegar
- 1/2 cup fish sauce
- 2-3 pieces green chili peppers
- 2-3 pieces red chili peppers
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, sauté the pork belly until browned and crispy. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until fragrant.
3. Add the water, vinegar, and fish sauce. Bring to a boil.
4. Add the dried taro leaves and stir until well combined.
5. Add the browned pork belly and chili peppers. Stir until well combined.
6. Season with salt and pepper to taste.
7. Reduce heat to low and let simmer for 30-45 minutes or until the taro leaves are tender.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Green and red chili peppers can be substituted with jalapeño or serrano peppers.
Variations:
- Add coconut milk for a creamier texture.
- Add shrimp or fish for a seafood version.
Tips and tricks:
- Make sure to wash the dried taro leaves thoroughly before using.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- You can also add other vegetables such as eggplant or okra.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Steamed rice
- Garlic fried rice
Suggested side dishes:
- Grilled or fried fish
- Grilled or roasted vegetables
Troubleshooting advice:
- If the dish is too sour, add a little bit of sugar to balance the flavors.
- If the dish is too salty, add a little bit of water to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork belly thoroughly to avoid any foodborne illnesses.
Food history:
- Laing Dinengdeng is a traditional Filipino dish that originated from the Bicol region in the Philippines. It is made with dried taro leaves, pork belly, and chili peppers.
Flavor profiles:
- Savory, sour, and slightly spicy.
Serving suggestions:
- Serve hot with rice and other Filipino dishes.
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Region: Philippine