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Makes 10 to 15 servings
Preparation and cooking time: 1 hour and 40 minutes


2 slabs pork liempo, sliced into small strips
3/4 cup water
2 cloves garlic, chopped
1 thumb-sized piece ginger, sliced into strips
3 cups coconut milk
3 tablespoons bagoong alamang
1 small red onion, chopped
8 pieces siling pangsigang, sliced
Pepper to taste
1/3 cup chopped daing na labahita
1 piece tanglad, tied into a knot
100 grams dried gabi leaves
2 3/4 cups coconut cream
2 pieces siling labuyo, sliced thinly

20 pieces tiger prawns
Coconut cream
Chopped siling labuyo


1. In a deep pan over medium heat, add the pork liempo slices and water. Cover and let it simmer until the water evaporates and the fat renders. Fry the pork pieces in its own fat until crispy. Set aside the crispy pork and use 1/4 cup of pork fat for the next step.
2. In a pot, heat the pork fat and saute the garlic and ginger until garlic is golden and ginger is fragrant.
3. Pour the coconut milk, bagoong alamang, red onion, siling pangsigang, pepper, and daing na labahita. Mix well.
4. Add the tanglad and dried gabi leaves. Submerge and allow the gabi leaves to absorb the sauce without mixing. Lower the heat and cover the pot for about 20 minutes.
5.  Open the cover and add the coconut cream and siling labuyo. Do not mix and allow to simmer for another 15 to 20 minutes. Set aside to cool.

1. Preheat the oven at 200 degrees C.
2. Snip off the appendages of the prawns. Slice the back and clean. Set aside.
3. Place the prawns on a baking pan lined with foil. Spoon laing on the prawn’s sliced opening and top with a teaspoon of coconut cream, fried pork, and chopped siling labuyo. Do the same for the other pieces.
4.  Bake the prawns for about 20 minutes or until the prawns turn orange and the meat is cooked. Serve hot.

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