There’s nothing like the savory comfort of boneless daing na bangus smothered in laing with rich coconut cream sauce. Make sure to bookmark this page to keep this recipe in your repertoire.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
¼ cup pork liempo, sliced
2 teaspoons red onion, minced
2 teaspoons ginger, minced
3 tablespoons vegetable oil
2 cups taro leaves
2 teaspoons garlic, minced
1 piece green chilli, sliced
1 piece red chilli, sliced
2 cups coconut milk
2 tablespoons shrimp paste
1 tablespoon coconut cream
½ piece fried daing na bangus
FOR THE COCONUT CREAM MIXTURE
½ cup coconut milk
3 tablespoons rice flour slurry
1 Sauté onion, garlic, and ginger with the vegetable oil.
2 Add pork liempo slices and sauté until fat is rendered.
3 Add the coconut milk, bagoong, green chili, and red chili, and simmer for a minute.
4 Add the taro leaves and simmer in low heat for 45 minutes, stirring occasionally to prevent burning at the bottom of the pot.
5 To make the coconut cream mixture, simmer coconut milk in medium heat. Add slurry and stir until thickened.
6 Lay the fried daing na bangus on a plate and pour the taro leaves and the coconut cream mixture.
This recipe was originally published in the June – July 2015 issue of Breakfast Magazine.