PNW Laing

PNW Laing

A recipe from Melissa Miranda of Musang

Traditionally this dish is made with dried taro leaves and pork belly.
Our recipe is made with readily available kale, collards and swiss chard and
Musang’s house made vegan bagoong.

Serves 4


1/4 cup vegetable oil
10 garlic cloves, smashed, roughly chopped
1 1/2" piece peeled ginger, thinly sliced
1 onion, thinly sliced
2 tablespoons Musang’s Vegan Bagoong
1 bunch kale, ribs and stems removed, leaves chopped
1 bunch collards, ribs and stems removed, leaves chopped
1 bunch swiss chard, ribs and stems removed and chopped, leaves torn
1 13.5 ounce can of unsweetened coconut milk
2 tablespoons rice wine vinegar
5-8 thai chilies, thinly sliced, plus more for serving
Kosher salt and pepper


Heat oil in a large dutch oven or other heavy pot over medium high heat.

Add garlic and ginger and cook until golden. Add onion and season with
salt and pepper and cook until onion is translucent, about 3-4 minutes.

Add our Musang’s Vegan Bagoong and cook for about 2 minutes.

Add collard greens and swiss chard ribs and stems to pot and cook,
stirring until wilted and softened, about 3 minutes. Add kale and swiss chard
leaves and cook until wilted, another 3 minutes. Continue to stir and cook for 4

Add coconut milk and 5-8 chilies depending on the spice level.

Increase your heat to high and bring to a boil, then reduce heat and
simmer until laing is thickened, about 6-8 minutes.

Add the vinegar and cook for 2 more minutes and season with salt and
pepper if needed.

Serve in a bowl and garnish with thai chilies if desired.


photo credit: Karen Leann Kirsch

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