Filipino Laing Lasanga
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Credit: Chef Roy Villacrusis
National Culinary Review, 2023
From the Chef
“Laing is the star of this Filipino inspired lasagna flavored with pork belly, coconut milk and garnished with pan-roasted shrimp. Laing is a very traditional Filipino dish made with dried taro leaves and coconut milk. This recipe makes more Laing than needed for one serving. Cover extra Laing tightly and freeze up to 3 months. 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 seafood dishes known as ulam in Filipino, which is normally paired with steamed or boiled white rice.”
2 tablespoons vegetable oil
3 pounds pork belly cut into ½ inch cubes
3 cups water
2 quarts thinly sliced yellow onions
2/3 cups minced garlic
3 tablespoons minced ginger
1/3 cup fermented shrimp paste
3 quarts coconut milk
6 ounces dried taro (gabi) leaves, cut into thin strips
8 chopped bird’s eye chile pepper (labuyo)
3 cups plus 2 tablespoons coconut cream, divided
Salt and pepper, to taste
3 pounds dried lasagna sheets (such as Barilla)
1 ½ cup heavy cream
6 cups coarsely crushed pork rinds
½ cup butter
48 head-on shrimp (such as Argentine wild shrimp)
6 cloves garlic, minced
1 ½ teaspoon chili powder
3 tablespoons soy sauce
1. For the Laing, heat oil in large rondeau on medium heat. Add pork belly; cook 8-10 min. or until pork begins to brown. Add water; reduce heat to medium-low and simmer until most liquid is evaporated. Add onions, garlic and ginger; cook until onions are translucent, about 5 to 7 minutes. Add shrimp paste; cook 2 to 3 minutes.
2. Stir in coconut milk and taro leaves and bring to a simmer. Add chiles; reduce heat to low. Cover and cook until leaves are hydrated and softened, about 25-30 minutes, stirring occasionally. Stir in 3 cups of the coconut cream; continue cooking until most liquid is evaporated, about 10-15 minutes. Season to taste with salt and pepper; set aside to cool.
3. Preheat oven to 375°F.
4. Bring salted water to boil in a steam-jacketed kettle or large stockpot. Add lasagna sheets; cook 2 minutes less than directed by manufacturer. Drain.
5. Lay noodles in single layer on sheet pans lined with parchment lightly sprayed with olive oil. Combine 1 cup prepared Pork Belly Laing with heavy cream in medium bowl. Spread 1 tablespoon Laing mixture on each noodle. Sprinkle with 2 tablespoons pork rinds; roll up. Arrange lasagna rolls in hotel pans lightly sprayed with olive oil. Evenly spread remaining cream sauce over the tops of lasagna rolls. Sprinkle tops with remaining pork rinds. Bake until heated through, about 15-20 minutes.
6. For the shrimp, heat butter in a large sauté pan over medium heat. Cook until butter is browned, about 3 to 4 minutes. Add shrimp, garlic and chili powder. Cook until shells turn pink, stirring frequently, about 2 minutes. Stir in soy sauce and remaining coconut cream; toss to coat. Serve shrimp and residual sauce atop each lasagna roll.
About 48 lasagna rolls
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