Entree: Philippines – Bicol – Pinangat (Taro leaves in coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) taro (gabi) leaves, tough stems removed and leaves stacked (use only unsplit, intact leaves)
- 6 oz (170 g) pork belly, diced
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 1 thumb (approx. 1 oz / 30 g) ginger, julienned or thinly sliced
- 3–6 siling labuyo (bird’s eye chilies), whole or sliced (adjust to taste)
- 1 tbsp (15 g) bagoong alamang (fermented shrimp paste)
- 4 cups (960 ml) coconut milk (about 2 cans)
- 1 cup (240 ml) coconut cream or thicker coconut milk (optional, for richer finish)
- 1/2 cup (120 ml) water or reserved coconut water
- Salt to taste (start with 1 tsp / 5 g)
- 1 tsp (4 g) sugar (optional, to balance flavors)

Instructions

1. Prepare taro leaves carefully: remove and discard any thick central stems and any torn or discolored leaves. Stack and roll leaves for easier layering if desired; wash thoroughly and set aside.
2. In a wide saucepan or clay pot over medium heat, render the diced pork belly in the oil until lightly browned and some fat is released, about 6–8 minutes.
3. Add the chopped onion, garlic and ginger to the pot; sauté until the onion is soft and translucent and the mixture is fragrant, about 4–5 minutes. Stir in the bagoong alamang and briefly cook to meld flavors.
4. Pour in 3 cups (720 ml) coconut milk and 1/2 cup (120 ml) water; bring to a gentle simmer. Add half of the siling labuyo (or all, if you prefer very spicy) and season with a little salt and sugar. Simmer 3–4 minutes.
5. Add taro leaves in layers, pressing them down gently so they are submerged and coated in the coconut liquid. Do not stir vigorously (to avoid irritation from uncooked taro). Pour remaining coconut milk and coconut cream (if using) over the top.
6. Cover and simmer on low heat for 30–45 minutes, occasionally lifting the lid to rearrange leaves so they cook evenly and to check liquid level. If liquid gets too low before leaves are tender, add a splash of water or coconut milk.
7. Continue to cook uncovered for the final 10–15 minutes, stirring gently and allowing the coconut to reduce until sauce is thick and slightly oily. Taste and adjust salt and chilies as needed.
8. Remove from heat and let sit a few minutes before serving so flavors settle. Serve hot with steamed rice.