Laing

Ingredients:
26 stalks (1/2 kg) pechay, stems cut off and set aside
1 coconut meat, shredded
200 g pork liempo, cut into strips
300 g squash, coarsely grated (1 1/2 cups)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup kakang gata (first extraction)
1 cup gata (second extraction)
1 can (140 g) tomato sauce
2 siling labuyo, crushed


Directions:
1. Cover bottom of casserole with pechay stems. Set aside.
2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp iodized salt (or 1 tsp rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems.
3. Pour in gata. Simmer uncovered for 10 minutes. Add tomato sauce, siling labuyo and 1 tsp iodized salt (or 1 tbsp rock salt). Simmer for another 10 minutes. Add kakang gata and continue simmering until cooked.

Makes 7 servings (2 pcs per serving).
Squash and coconut are used as extenders.


Source: Del Monte Kitchenomics