AuthorBiteSized
DifficultyBeginner

A creamy pasta with a filipino twist!

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Yields1 Serving
Total Time1 hr














1

Season pork belly with salt and pepper. In a pan over medium-high heat, render the fat. Remove pork oil from pan and set aside.

2

Saute ginger, garlic, and onion in the pork fat. Add bagoong and saute until fragrant.

3

Mix in the coconut cream. Add the gabi/taro leaves, buko juice and daing na labahita. Top with chopped chilies and toasted pili nuts.

4

Cover and let it simmer until well combined and cooked. Add coconut cream if it dries out.

5

Blend the sauce in a food processor. Serve with cooked noodles.

Ingredients















Directions

1

Season pork belly with salt and pepper. In a pan over medium-high heat, render the fat. Remove pork oil from pan and set aside.

2

Saute ginger, garlic, and onion in the pork fat. Add bagoong and saute until fragrant.

3

Mix in the coconut cream. Add the gabi/taro leaves, buko juice and daing na labahita. Top with chopped chilies and toasted pili nuts.

4

Cover and let it simmer until well combined and cooked. Add coconut cream if it dries out.

5

Blend the sauce in a food processor. Serve with cooked noodles.

Creamy Laing Pili Nut Pasta

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