Lasagna with Pork Belly Laing with Wild Argentinian Shrimp

Laing is the star of this Filipino inspired lasagna flavored with pork belly, coconut milk and garnished with a large pan-roasted shrimp. Laing is a very traditional Filipino dish made with dried taro leaves and coconut milk. This recipe makes more laing than needed for one serving. Cover extra laing tightly and freeze up to 3 months.

2 tablespoons vegetable oil
3 pounds pork belly, cut into 1-in. cubes
3 cups water
1-1/2 quarts thinly sliced yellow onions
2/3 cup minced garlic (about 3 heads)
3 tablespoons minced ginger
1/3 cup fermented shrimp paste
3 quarts coconut milk
6 ounces dried taro (gabi) leaves, cut into thin strips
10 chopped bird's-eye chiles
3 cups coconut cream
Kosher salt and pepper
3 pounds Barilla Lasagne
1-1/2 cups heavy cream
6 cups coarsely crushed pork rinds
1/2 cup butter
48 head-on Argentinian wild shrimp
6 cloves garlic, minced
1-1/2 teaspoons chili powder
3 tablespoons soy sauce
2 tablespoons coconut cream
  1. Heat oil in large rondeau on medium heat. Add pork belly; cook 8-10 min. or until pork begins to brown. Add water; reduce heat to medium-low and simmer until most liquid is evaporated.
  2. Add onions, garlic and ginger; cook 5-7 min. or until onions are translucent. Add shrimp paste; cook 2-3 min. or until combined.
  3. Stir in coconut milk and taro leaves; cook 3-5 min. until simmering. Add chiles; reduce heat to low. Cover and cook 25-30 min., or until leaves are hydrated and softened, stirring occasionally.
  4. Stir in coconut cream; continue cooking 10-15 min. or until most liquid is evaporated. Season to taste with salt and pepper; cool.

For the lasagna:

  1. Heat oven to 375°F.
  2. Bring salted water to boil in steam-jacketed kettle or large stockpot. Add pasta; cook 2 min. less than directed on package. Drain. Lay noodles in single layer on sheet pans lined with parchment lightly sprayed with olive oil.
  3. Combine 1 cup prepared Pork Belly Laing with heavy cream in medium bowl. Spread 1 tablespoon Laing mixture on each noodle. Sprinkle with 2 tablespoons pork rinds; roll up. Arrange lasagna rolls in hotel pans lightly sprayed with olive oil. Evenly spread remaining cream sauce over the tops of lasagna rolls. Sprinkle tops with remaining pork rinds.
  4. Bake 15-20 min. or until heated through.

For the shrimp:

  1. Heat butter in sauté pan over medium heat 3-4 min. or until browned. Add shrimp, garlic and chili powder. Cook 2 min. or until shells turn pink, stirring frequently.
  2. Stir in soy sauce and coconut cream; toss to coat. Serve shrimp and residual sauce atop each lasagna roll.