Liempo Laing Sushi Bake

Liempo

1 kg liempo (pork belly)

½ cup soy sauce

¼ cup calamansi juice

3 tbsp minced garlic

1 tsp black ground pepper

1 tsp salt

Laing

1 pcs garlic bulbminced

2 inch gingerpeeled and julienne

1 pcs large red oniondiced

6 cups coconut milk

2 cups coconut cream

300 g taro leaves

4 pcs siling labuyochopped

1 tbsp fish sauce

salt and pepper to taste

Rice

4 cups Japanese Ricecooked

¼ cup mirin

2 tbsp white sugar

2 tsp salt

nori sheetsfor lining

Garnish

easy melt cheesetopping

pork chicharonoptional

In a bowl, combine all the liempo ingredients. Mix well to incorporate all the ingredients in the liempo. Set aside and marinate for about an hour.

In a pot, saute garlic, ginger, and onions. Add in the coconut milk and simmer for five minutes.

Add the taro leaves and evenly distribute in the pot but don’t mix or stir the taro leaves. Let it cook for about 40-60 mins. Occasionally pushing the taro leaves down the coconut milk. Add more coconut milk or water if the mixture is getting dry.

Once the taro leaves becomes darker you can now stir or mix the laing. Add in the fish sauce, coconut cream, and red chillies. Simmer for another 15 minutes or until the sauce has thicken. Season with salt and pepper then set aside.

While the laing is simmering grill the liempo for about 5-7 mins each side. Chopped then set aside.

In a bowl, combine all the rice ingredients. Mix well then set aside.

Assembly the sushi bake in a baking pan by placing a layer of rice, then a layer of nori sheet followed by the laing and liempo. Do this until you fill the pan. Top with easy melt cheese then bake in a preheated oven for 204°C/400°F for 8-10 minutes.

Serve with nori sheets.

Optional: Top with pork chicharon

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Liempo Laing Sushi Bake