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.

This name can be confused with pinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar to sinigang.

[8][9] For the laing version served in Manila and elsewhere, it is cooked similarly, but with the leaves shredded (usually sold dried, hence the name).

[11][12] The taro leaves to be used for laing must be prepared correctly, as they contain amounts of calcium oxalate crystals (raphides) that can sometimes cause itching and burning sensations in the mouth.

[3][7] Notable variants of laing include: Inulukan or inulokan is a variant of laing made from the meat of river crabs (uluk or ulok) wrapped in whole taro leaves and cooked in coconut milk spiced with calamansi, black pepper, and lemongrass.

[15] Tinumok, tinomok, or tinulmok is another traditional variant from Bicol which uses whole taro leaves wrapped around a mixture of freshwater shrimp, fish flakes (and sometimes meat), shrimp paste, with minced or grated coconut meat, onions, chilis, lemongrass, garlic, and other spices cooked in coconut milk.