Labong is Tagalog for bamboo shoots. Here we’ll cook labong with pork, shrimp and coconut extract. Serves 4 to 6.
2 cups labong strips
1 big coconut, grated
100 grams small fresh shrimps, shelled
100 grams pork belly, cubed
2 long chili
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon MSG
Salt, to taste
In a medium bowl, soak labong in water for one hour. Drain and squeeze out water, you could use a cheese cloth for this.
In a small bowl, add 1 cup lukewarm water to grated coconut and set the cream extract aside in a bowl. Back to your original bowl, add another cup of lukewarm water, squeeze the extract and out into a skillet or wok.
In your skillet or wok, add ginger, garlic, onion, pork, shrimp, pepper and seasoning to your coconut extract. Bring to a boil for 3 minutes, stirring gently. Then add bamboo shoots, cover and simmer for 10 minutes. Add your first coconut cream and simmer until labong is cooked and the sauce thickens.