Pinangat na Gabi / Laing (Ilonggo Style)

This is my second post for Laing, the previous one is Bicol/Tagalog style in which the pork meat is not wrapped inside the leaves. This one is Ilonggo style, if you are in Iloilo and don’t know how to make this, you could find the best one I tasted at the Breakthrough Restaurant at the Villa beach.
After the pork are wrapped inside the leaves, it must be cook slowly in gata with ginger using low fire. It is best paired with inihaw or pritong isda. Try this!

  • 1 pack fresh gabi/taro leaves – cut the stalks and slice in 2 inches length
  • 1 lb. ground pork
  • 2 cans gata (coconut milk)
  • 1 tbsp. bagoong alamang (shrimp paste)
  • 6 cloves garlic, minced
  • 1 cup red onions, chopped
  • 4 tbsps. ginger, sliced thin
  • 4 pcs. hot chili peppers
  • tanglad stalks/leaves or coconut leaves for ties (could use strings too)
  • salt (only if necessary) and black pepper to taste
Cooking Directions:
  1. Sauté garlic and onions. Add-in bagoong alamang (shrimp paste) and continue to sauté.
  2. Add ground pork and continue to sauté until brown.
  3. Add salt (if necessary since bagoong alamang will already make it a little salty) and pepper to taste. Remove and set aside.
  4. Wrap the ground pork inside gabi/taro leaves, quantity proportionate to the size of the leaf. Shape the wrap squarely (as shown on the photos) and tie it.
  5. In a pot, place and arrange the wrapped pork. Pour-in the gata (coconut milk) and sprinkle the sliced ginger evenly. Add the sliced gabi stalks.
  6. Cook in medium-low fire (simmer) until coconut milk thickens and oil starts to appear.
  7. Serve hot with rice.
Ground pork wrapped in gabi/taro leaves.

Cook slowly in gata (coconut milk).

Ready to serve.

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