📝 About This Recipe
Hailing from the lush, volcanic province of Albay in the Bicol region, Pinangat is a masterclass in patience and flavor balancing. These delicate parcels are crafted from dried gabi (taro) leaves, meticulously wrapped around a savory filling of succulent shrimp, ginger, and fermented shrimp paste. Slow-simmered in rich, bird's eye chili-infused coconut cream until the leaves become buttery and the sauce reduces to a thick, savory oil, this dish is a spicy, creamy testament to Filipino heritage.
🥗 Ingredients
The Leaf Wrappers
- 50-60 pieces Dried Gabi (Taro) Leaves (Large, whole leaves for wrapping; plus 2 cups shredded leaves for the filling)
- 1 roll Kitchen Twine or Coco Midribs (For securing the bundles)
The Filling
- 500 grams Fresh Shrimp (Peeled, deveined, and finely chopped)
- 250 grams Pork Fat or Ground Pork (Finely minced to add richness)
- 4 tablespoons Ginger (Finely minced)
- 2 medium Red Onion (Finely diced)
- 6 cloves Garlic (Minced)
- 3 tablespoons Bagoong Alamang (Shrimp Paste) (Salted, not sweet)
- 5-10 pieces Siling Labuyo (Bird's Eye Chili) (Minced; adjust to your heat preference)
Braising Liquid
- 4 cups Coconut Cream (Kakang Gata) (First press for maximum richness)
- 2 cups Coconut Milk (Second press for the initial simmer)
- 3 stalks Lemongrass (Tanglad) (Bruised and tied into knots)
- 4-5 pieces Green Chili Peppers (Siling Haba) (Whole)
- 1 teaspoon Salt and Black Pepper (To taste)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chopped shrimp, minced pork, ginger, onions, garlic, shrimp paste, and minced bird's eye chilis. Mix thoroughly until the aromatics are evenly distributed.
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2
Incorporate the 2 cups of shredded gabi leaves into the shrimp mixture. This acts as a binder and absorbs the juices during steaming.
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3
Lay two large, dry gabi leaves on a flat surface, overlapping them to create a sturdy base. Place a third leaf crosswise in the center for reinforcement.
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4
Spoon 2-3 tablespoons of the filling onto the center of the leaves. Fold the sides of the leaves inward to cover the filling, then roll tightly from the bottom up to create a neat rectangular parcel.
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5
Secure the bundle by tying it with kitchen twine or a thin strip of dried banana leaf/coconut midrib. Repeat until all filling is used, usually yielding 10-12 bundles.
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6
In a wide, heavy-bottomed pot (a clay pot or 'palayok' is traditional and ideal), layer the bruised lemongrass stalks at the bottom to prevent the bundles from scorching.
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7
Arrange the pinangat bundles side-by-side on top of the lemongrass. If you have multiple layers, stack them carefully.
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8
Pour the 2 cups of thinner coconut milk over the bundles. Season lightly with salt and pepper, keeping in mind the shrimp paste is already salty.
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9
Cover the pot and bring to a gentle simmer over medium-low heat. Let it cook for 30 minutes until the leaves have softened and turned a dark, olive green.
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10
Pour the 4 cups of thick coconut cream (kakang gata) over the bundles. Add the whole green chilis on top for aroma.
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11
Lower the heat to the lowest setting. Simmer uncovered for another 45-60 minutes. Do not stir the bundles, as they are fragile; instead, gently shake the pot occasionally.
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12
The dish is ready when the coconut cream has reduced significantly, thickened into a silken sauce, and started to render its natural oils (nagmamantika).
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13
Remove from heat and let it rest for 10 minutes before serving to allow the flavors to fully settle.
💡 Chef's Tips
Use sun-dried gabi leaves rather than fresh ones to avoid the 'itchy' sensation (caused by calcium oxalate crystals) that fresh taro leaves can cause in the throat. Never stir the pot while the coconut milk is simmering; stirring can break the delicate leaf bundles and cause the coconut milk to curdle. If you cannot find fresh shrimp, dried small shrimp (hibi) soaked in water can be a flavorful substitute for the filling. For an extra smoky flavor, you can lightly sear the bundles in a pan with a little oil before placing them in the pot to simmer. The 'low and slow' method is non-negotiable; rushing the process will result in tough leaves and a thin, watery sauce.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice to soak up the rich, spicy coconut oil. Pair with grilled pork belly (Liempo) or fried fish to provide a crunchy texture contrast to the soft pinangat. A side of fresh calamansi wedges can help cut through the intense richness of the coconut cream. Enjoy with a cold glass of sweetened pandan water or a crisp lager to balance the heat of the bird's eye chilis.