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| Alternative names | pinangat, laing pinangat, pinangat na laing, pinangat na gabi, ginataang laing |
|---|---|
| Type | Stew |
| Place of origin | Philippines |
| Region or state | Bicol Region |
| Created by | Filipino cuisine |
| Main ingredients | Taro leaves, chili, meat or seafood, coconut milk |
| Variations | inulukan, tinumok, linapay |
| Similar dishes | sinanglay, Bicol express, gising-gising, callaloo |
Laing (pronounced [ˈlaʔɪŋ] LAH-ing), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino, which is normally paired with boiled white rice.