Filipino Taro Leaf Coconut Stew

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A beloved Bicolano comfort dish where tender taro leaves are slowly simmered in rich coconut milk with pork belly, bird's eye chilies, and fermented shrimp paste. The leaves soften into the sauce creating a velvety, mildly spicy stew that is traditionally served with steamed white rice.

Nutrition Facts

Per serving (estimated)

• 645 kcalCalories
• 44 gFat
• 29 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 6 gSugar
• 24 gProtein
• 820 mgSodium
• 910 mgPotassium
• 105 mgCalcium
• 4.2 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the taro leaves and protein

• 4 cups fresh taro leaves (about 220 g), washed and torn by hand
• 200 g pork belly, sliced into 1/2-inch strips
• 1/2 cup dried small shrimp, rinsed
• 2 cups water, for soaking dried shrimp

For the coconut sauce

• 2 cans (400 ml each) coconut milk
• 1/2 cup coconut cream
• 1 cup water
• 2 tablespoons shrimp paste (bagoong alamang)

For the aromatics and seasoning

• 1 medium yellow onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 to 6 bird's eye chilies (siling labuyo), crushed
• 1 teaspoon fish sauce
• 1/2 teaspoon freshly ground black pepper

Directions

1. Prepare the dried shrimp by soaking in 1 cup warm water for 10 minutes, then drain and reserve both shrimp and soaking liquid.
2. In a heavy-bottom pot over medium heat, sauté the pork belly for 6 to 8 minutes until lightly browned and some fat has rendered out.
3. Add the onion, garlic, and ginger to the pot and cook for 2 minutes until fragrant and softened, stirring to prevent burning.
4. Stir in the shrimp paste, crushed chilies, and drained dried shrimp, cooking for 1 minute to release their aroma.
5. Pour in the coconut milk, coconut cream, reserved shrimp soaking liquid, fish sauce, and pepper; bring the mixture to a gentle boil while stirring.
6. Add the torn taro leaves by handfuls, pressing them down into the liquid until wilted enough to submerge all the leaves.
7. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the taro leaves are completely tender and the sauce has thickened and reduced by about one-third.
8. Taste and adjust seasoning with additional fish sauce or salt, then transfer to a serving bowl and serve hot with steamed jasmine rice.

Cook’s Notes

• Always tear taro leaves by hand rather than cutting with a knife, as metal contact can cause an itchy sensation on the skin and tongue.
• For a more traditional flavor, use dried taro leaves (dried gabi leaves) soaked in warm water for 20 minutes before cooking.
• Do not over-stir once the leaves are added; gentle folding keeps the leaves intact and prevents the sauce from becoming gritty.
• Adjust the number of chilies to control heat; remove seeds for milder results or add more for an extra spicy version.
• Replace pork belly with 200 g of small fish like dilis or tinapa for a seafood variation popular in coastal regions.

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