This Spicy Laing with Bagnet Recipe is your ultimate laing craze. Spicy ginataang gabi paired with the oh so crispy pork belly or the Ilocos Bagnet. Get ready to fight with a pot of hot rice and coke litro. Ansarap!
For the Spicy Laing Recipe:
1 pack (3.5 oz or 100g) dried taro leaves
6 cups (3 cans) coconut milk
2 cups (1 can) coconut cream
½ cup shrimp paste (bagoong or balaw)
½ lb. pork shoulder, thinly sliced
5 to 7 pieces red chilies
1 medium yellow onion, sliced
½ cup sliced ginger
8 cloves garlic, crushed
In a cooking pan, add the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in Bring it to boil over medium to low heat.
When the coconut milk starts to boil, gently stir to mix the ingredients. Cover the pan and let it simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from scorching the bottom of the pan.
Add the dried taro leaves. Do not stir. Just let it cook until the leaves absorb the coconut milk. Cook for about 20 to 30 minutes. In between you can gently push down the taro leaves with a large spoon to absorb more coconut milk.
When the leaves absorb the coconut milk, mix it well and continue to cook for additional 10-15 minutes.
Add the coconut cream in the pan and the red chilies. Mix and combine until well incorporated. Cook for additional 10 to 12 minutes over low heat. Transfer to a serving plate. Serve hot and enjoy!
For Bagnet Ilocos:
(Make ahead preparation: Overnight)
2 kilos pork liempo (pork belly), whole cut
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1-2 bay leaves
cooking oil for frying
Add the whole pork belly in a cooking pot (large). Pour enough water until it covers the pork.
Season with salt, peppercorns, garlic, bay leaves. Bring to a boil and cover the pot. Simmer for 30 to 45 minutes over lowest heat until pork belly becomes tender. Check back for scum that floats on top and remove with a large spoon.
Once the pork belly is tender. Remove from pot, transfer in a large strainer bowl. Let it stand to air dry and let all water drip down. Wipe dry with paper towels if needed and transfer in the fridge overnight.
In a large wok, pour and heat plenty of cooking oil. Deep fry the pork belly over low heat for 30 to 45 minutes until golden brown and crispy.
Once cooked and very crispy, transfer pork belly in a strainer to drain oil and place in a plate with paper towels. Set it aside to cool.
Reheat the same oil in the wok over medium heat. Once again, deep fry the pork belly for another 15 minutes. The pork belly is ready once it becomes golden brown, crisp and blisters appear on the skin. Drain from oil and serve on a plate with paper towels.
Chop bagnet into large chunks and serve with your favorite dipping sauce.
Happy cooking and enjoy!
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