CRISPY LAING

#ABCbyABC About Baking and Cooking with @abettinnacarlos Episode 2: CRISPY LAING Sweet and Salty. Creamy and Crispy. Perfect combo in this Pinoy dish. OIL-LESS PORK BELLY (baked, not fried) Ingredients: pork belly cut 8x10 inches (1.2-1.5kg) 1/2 tbsp salt 1 tsp pepper 1 head garlic minced 6 pcs tanglad or lemon grass stalks, bruised 2 pcs siling labuyo, chopped Procedure: 1. Make diagonal slashes on the meat side of the pork belly slab. 2. Make vertical slashes on skin side. 3. With meat side up, season with salt & pepper and place minced garlic, tanglad or lemongrass stalks and red chili on slashes. 4. Place porkbelly on a rack and cover with foil. Don’t forget to place a tray directly below the rack to catch oil drippings. 5. Bake in the of the oven, covered at 350F for 1-1.5 hours. 6. Remove from oven, remove foil and lemongrass stalks. 7. Flip, skin side up and place on top of cooked Laing (already transferred into a baking dish) Place at the top most rack and roast further at 400F for 10-15 minutes to crisp up skin. LAING (serves 10) Ingredients: 2 tbsp. oil 1 medium onion, chopped 1 head garlic, minced 1 medium ginger, cut to thin strips 1 pork bullion cube 100g dried gabi leaves, soaked in water for 30 minutes to rehydrate 3-4 cups of coconut cream / kakang gata 5 pcs. sweet longanisa (hamonado) - decased 5 pcs. green chili, whole 3 pcs. red sili, chopped Procedure: 1. Saute onions, garlic and ginger until fragrant. 2. Toss in pork bullion cube to melt. 3. Add in decased longganisa hamonado and render fat. Cook until 4. deep red and slightly crispy. 5. Pour 1 cup of coconut cream and bring to a boil to flavor the cream. 6. Add gabi leaves and toss to combine. Pour 1-1.5 cups of cream. 7. Cover and simmer for 1-1.5/2 hours. 8. Check form time to time. If drying up, add half cup of coconut cream at a time. 9. Once oily, add whole green chili and chopped red sili. Season with salt and pepper to taste. 10. Cook covered for 5 more minutes. 11. Transfer to a baking dish, top with pork belly and roast to finish.