| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 830 | 69g | 50g | 26g |
| sugars | fibre | protein | salt |
| 6g | 6g | 20g | 2g |
Why I Love Filipino Taro Leaves in Coconut Milk
Think about the last time you tasted something that transported you. Maybe it was that first sip of morning coffee. Perhaps, the aroma of the hand-tossed pizza dough reminded you of making dough with your grandmother. Or, a sea-salt caramel flickered memories of late summer nights on a boardwalk. A great dish not only evokes emotion but can also teleport us to moments past. That’s the magic of cooking, and it’s why Chef Angèle Paccaly introduced me to the first Filipino recipe I seriously fell in love with: Taro Leaves in Coconut Milk.
A Story Behind Every Dish
As a child growing up in Texas, exploring culinary heritages was a rarity. Most of my memories were filled with tantalizing Tex-Mex recipes and gooey, cheese-slathered Southern casseroles. But every potluck at school introduced me to the enchanting world of global flavors. I still remember the day when I attended a Filipino community event and had my first love affair with food – the Taro Leaves in Coconut Milk.
A Love Letter to Filipino Cooking
Filipino cuisine, in its essence, is a blend of diverse cultural influences and historical experiences. What draws me to this cuisine is its sheer ability to capture complexity and amalgamate it into simple, heartwarming dishes. The coconut-rich sauces, the slow-cooked pork belly, even the fiery yet delicate notes of chili peppers, are all testament to this culinary solitaire. This love for Filipino food inspired me to come up with my version of Taro Leaves in Coconut Milk.
Much like my Southern-Texan roots that dip into zesty flavors and hearty ingredients, this Filipino dish boils down to the basics but brings an explosion of flavors to every spoonful. Imagine lush taro leaves, bathed lovingly in a slow-simmered, creamy coconut milk sauce, seasoned with subtle fish sauce and spiked with hot chilies. The addition of tender pork belly introduces a textural element, while the amalgamation of garlic, onion, and black pepper wraps the entire dish into a comforting hug.
The Joy in Cooking and Sharing
Just like the preschoolers I teach, every recipe I create is filled with curiosity, love, and a dash of adventure. The joy is not just in the cooking, though that is indeed a large part of it, but it lies in the sharing. It’s in the moments of silence that follow the first spoonful, the satisfied sighs, and content smiles. Cooking is a language that knows no boundaries, just like the love for a great dish, like Taro Leaves in Coconut Milk. And sharing this love is what makes every dish truly special.
With recipes like these, it’s impossible not to fall in love with cooking all over again. Every gravy ladled, every spice crushed, and every aroma inhaled is a journey worth embarking on. So pull out those aprons, chop up some garlic, and let’s embark on this magical culinary rollercoaster together!
What You’ll Need
- 10 cups fresh taro leaves, washed, stemmed, and torn into pieces
- 1 lb pork belly, chopped into small pieces
- 2 cans (26.5 fl oz) coconut milk
- 1 can (13.5 fl oz) coconut cream
- 1 large onion, chopped
- 2 pieces of garlic cloves, minced
- 3 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 2 pieces of chilli peppers (optional)
- 2 tablespoons cooking oil
- 2 cups water
Method
Step One
Begin by heating the 2 tablespoons of cooking oil in a large pan over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté these until the onion becomes soft and the garlic is fragrant. If you’re adding chilli peppers for some heat, this is the time to do it.
Step Two
Next, add the chopped pork belly to the pan. Allow this to cook until it is lightly browned.
Step Three
Pour in the coconut milk and water into the pan, then stir the mixture well. Allow this to come to a boil.
Step Four
Once it’s boiling, reduce the heat to low and let the mixture simmer until the pork belly becomes tender. This will infuse the coconut milk with the flavor of the pork.
Step Five
Add the fish sauce and ground black pepper into the pan, then give everything a good stir. Taste the mixture and adjust the seasoning if necessary.
Step Six
Pour in the coconut cream and stir. Allow the mixture to cook until a thicker consistency is achieved.
Step Seven
Finally, add in the torn taro leaves. Avoid stirring the leaves into the mixture as it can result in a slimy texture. Instead, just push them down gently until they’re submerged in the sauce. Let the leaves cook in the mix for about 10 minutes or until they’re soft.
Step Eight
Turn off the heat and let it sit for a while before serving to allow the taro leaves to further soften in the residual heat. Serve this hearty and creamy dish with hot steamed rice.
