Laing with Chicharon
6 gabi leaves (cut in half)
1 kilo ground pork
1 kilo shrimp meat
1 tablespoon siling labuyo (tiny chills), chopped
salt and pepper to taste
1 head garlic
1 tablespoon ginger cut into strips
2 tablespoons bagoong alamang (thick shrimp sauce)
1 tablespoon oil
1/2 cup vinegar
2 cups coconut milk
2 long chili (siling haba)
1 cup chicharon, crushed
Mama’s Guide instructions:
Wash the gabi leaves and stems.
Remove the stringy parts of the stems before cutting them into two-inch lengths.
Mix the pork, shrimps and siling labuyo together. Season with salt and pepper.
Divide mixture evenly and wrap each portion in a piece of gabi leaf (like little square envelopes with ends tucked in).
In a pan, saute garlic, ginger, and bagoong in oil.
Add the leaf-wrapped pork mixture.
Put in the stems. Add vinegar and long chili. Let boil.
When dry, add coconut milk.
Allow to boil until sauce thickens. Garnish with Crushed crispy chicharon. Enjoy!