Pinangat
Pinangat is a classic Filipino dish from the Bicol region, featuring taro leaves simmered in coconut milk with aromatics and often a savory filling. This recipe creates a rich, creamy, and subtly spicy stew, perfect served with steamed rice.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 474 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
wrapper
- 8 pcstaro leaf, large, fresh
filling
- 1 cuptaro leaf, finely chopped
- 100 gpork belly, diced
- 100 gshrimp, peeled, deveined, roughly chopped
- 0.5 pcsyellow onion, finely chopped
- 2 tbspginger, grated
- 4 clovegarlic, minced
- 2 pcsthai chili, sliced, or to taste(optional)
- 1 tbspshrimp paste
liquid
- 2 cupcoconut milk, full-fat
- 1 tbspfish sauce
- 2 pcsgreen chili, whole, for flavor(optional)
Equipment
bowl · large pot · cutting board · knife
The method
Step by step
- 1
Prepare the taro leaves by washing them thoroughly and patting dry; trim off any thick stems from the large wrapper leaves.
About 5 min
Cook’s note: Handling taro leaves can cause skin irritation for some; wear gloves if you are sensitive.
- 2
In a medium bowl, combine the chopped taro leaves, diced pork belly, chopped shrimp, chopped yellow onion, grated ginger, minced garlic, sliced Thai chilies (if using), and shrimp paste.
About 10 min
Cook’s note: Ensure all ingredients for the filling are finely chopped for even cooking and distribution.
- 3
Lay out a large taro leaf on a clean surface. Place a portion of the filling mixture in the center of the leaf.
About 5 min
Cook’s note: Don't overfill the leaves, as they need to be securely wrapped.
- 4
Fold the sides of the taro leaf over the filling, then roll it up tightly to form a neat packet. Repeat with the remaining leaves and filling.
About 5 min
Cook’s note: You can use kitchen twine to secure the packets if they don't stay closed, though the coconut milk will help hold them together while cooking.
- 5
Arrange the taro leaf packets in a single layer in a large pot or deep pan.
About 2 min
Cook’s note: If you have too many packets for a single layer, you may need to cook in batches or use a wider pot.
- 6
Pour the coconut milk over the packets. Add the fish sauce and whole green chilies (if using).
About 1 min
Cook’s note: The coconut milk should mostly cover the packets; add a splash of water if needed to ensure they are submerged.
- 7
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the taro leaves are very tender and the sauce has thickened.
About 50 min
Cook’s note: Stir occasionally to prevent the coconut milk from scorching at the bottom of the pot, but be gentle so as not to break the packets.
- 8
Serve the pinangat hot with steamed white rice.
Per serving
Nutrition
- Calories
- 474.2kcal
- Protein
- 16g
- Carbs
- 15.5g
- Fat
- 46.4g
- Fibre
- 5.5g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pinangat in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has become too thick.
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