Authentic Filipino Pinangat Recipe: A Delicious Journey to Bicol's Traditional Cuisine

Ingredients

500g Gabi (Taro) leaves
1kg Pork belly, cut into small pieces
2 cups Coconut milk
2 cups Coconut cream
10 pieces Dried fish
1 tablespoon Salt
1 tablespoon Pepper
3 cloves Garlic, minced
1 large Onion, chopped
5 pieces Green chili peppers
1 piece Shrimp paste

Steps and instructions

Prepare the gabi leaves by removing the stalks. Wash them thoroughly and set them aside.
In a large bowl, mix the pork belly, salt, pepper, garlic, onion, and shrimp paste. Let it marinate for at least 30 minutes.
Place a piece of dried fish on a gabi leaf, followed by the marinated pork. Fold the leaf around the filling, creating a packet.
Repeat the process until all the pork and dried fish are used up.
Arrange the wrapped packets in a large pot, layering them on top of each other.
Pour in the coconut milk and coconut cream on top of the wrapped packets.
Add the green chili peppers on top.
Cover the pot and cook on medium heat for about 1.5 to 2 hours, or until the pork is tender and the gabi leaves are cooked. Check occasionally and add water if needed.
Once done, remove from heat and let it cool for a few minutes before serving. Enjoy your pinangat with a warm bowl of rice.

Tools for making

Large pot - Needed to cook the pinangat.
Bowl - Used for marinating the pork and mixing ingredients.
Knife - To cut the pork belly and prepare the ingredients.
Chopping board - To chop the onion and mince the garlic.
Spatula - Used for stirring and mixing the ingredients.
Measuring cups - To measure the coconut milk and coconut cream accurately.
Cooking spoon - Used for stirring and serving the pinangat.

Recipe variations

Replace pork belly with chicken or fish for a different protein option.
Add vegetables such as spinach, kale, or bitter melon to the filling for added nutrition.
Experiment with different types of dried fish, such as dried anchovies or dried shrimp, to vary the flavor.
For a vegetarian version, omit the meat and use tofu or mushrooms as a substitute.
Try using different types of greens instead of gabi leaves, such as taro leaves or banana leaves.
Add extra spices and seasonings, such as turmeric or chili powder, to give the dish a spicier kick.
For a lighter version, use light coconut milk or coconut cream instead of the regular ones.
Include other herbs and aromatics, such as lemongrass or ginger, to enhance the flavor profile.
Experiment with different dipping sauces, like soy sauce or vinegar with garlic, to serve alongside the pinangat.

Recipe overview

Pinangat is a popular Filipino dish from the Bicol region, known for its rich, creamy, and spicy flavor. This delicious delicacy is made with gabi (taro) leaves filled with pork belly and dried fish, then cooked in a luscious mixture of coconut milk and cream. The addition of green chili peppers gives the dish a spicy kick that is balanced by the richness of the coconut and the savory flavors of the pork and dried fish. With a preparation time of 30 minutes and a cooking time of around 2 hours, this dish requires some patience, but the end result is well worth the wait. The process involves marinating the pork, wrapping it in gabi leaves, then slowly cooking it to perfection. Serve Pinangat with a warm bowl of rice for a satisfying meal that will surely impress.

Common questions

Can I use frozen gabi leaves? Yes, you can use frozen gabi leaves for this recipe. Just make sure to thaw them before using and squeeze out any excess water.
Can I substitute pork with another meat? Yes, you can substitute pork with chicken, beef, or even fish. Adjust the cooking time accordingly to ensure the meat is cooked through.
Can I omit the dried fish? Yes, you can omit the dried fish if you prefer. It adds a unique flavor, but the dish will still be delicious without it.
How spicy is this dish? The spiciness level can be adjusted based on personal preference. If you prefer it less spicy, you can reduce the amount of green chili peppers or remove the seeds before adding them.
How long can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.

Serving dishes and utensils

Large pot - Needed to cook the pinangat.
Bowl - Used for marinating the pork belly.
Knife - For cutting the pork belly and chopping the onion.
Cutting board - Provides a surface for cutting and chopping ingredients.
Spoon - Used for mixing the marinade and stirring the pot.
Tongs - Helpful for handling the wrapped gabi leaves and turning them in the pot.
Ladle - Used for serving the pinangat and scooping the delicious sauce.
Plates - For serving the pinangat.
Rice cooker - Optional, but recommended for cooking rice to serve with the pinangat.
Chopsticks or forks - Utensils for enjoying the pinangat.

Origin stories

Pinangat, also known as Laing, is a dish that hails from the Bicol region of the Philippines - a region known for its love for spicy food and coconut milk-based dishes. This particular dish is a testament to the resourcefulness and creativity of the Bicolanos. Taro leaves, which are abundant in the region, are used as the main ingredient. The use of coconut milk, on the other hand, is a signature of Bicolano cuisine. The combination of spicy chili, savory pork, and creamy coconut milk wrapped in soft taro leaves creates a distinct blend of flavors that can only be found in this part of the Philippines. The process of wrapping the ingredients in taro leaves before cooking is said to have been developed to make the dish easy to transport and consume during long fishing trips out at sea. Eating Pinangat is not just a culinary delight, but also a nod to the rich cultural heritage of the Bicolanos.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.