Main Course

Pinangat

Name: Pinangat
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 portioner
Cuisine: filipino
Ingredients: 8 stk. taro leaf large, fresh; 1 kop taro leaf finely chopped; 100 g pork belly diced; 100 g shrimp peeled, deveined, roughly chopped; 0,5 stk. yellow onion finely chopped; 2 spsk. ginger grated; 4 fed garlic minced; 2 stk. thai chili sliced, or to taste (valgfrit); 1 spsk. shrimp paste; 2 kop coconut milk full-fat; 1 spsk. fish sauce; 2 stk. green chili whole, for flavor (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 474 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

wrapper

8 stk.taro leaf, large, fresh

filling

1 koptaro leaf, finely chopped
100 gpork belly, diced
100 gshrimp, peeled, deveined, roughly chopped
0,5 stk.yellow onion, finely chopped
2 spsk.ginger, grated
4 fedgarlic, minced
2 stk.thai chili, sliced, or to taste(valgfrit)
1 spsk.shrimp paste

liquid

2 kopcoconut milk, full-fat
1 spsk.fish sauce
2 stk.green chili, whole, for flavor(valgfrit)

Udstyr

bowl · large pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Prepare the taro leaves by washing them thoroughly and patting dry; trim off any thick stems from the large wrapper leaves.
Ca. 5 min.
Kokkens 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.
Ca. 10 min.
Kokkens 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.
Ca. 5 min.
Kokkens 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.
Ca. 5 min.
Kokkens 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.
Ca. 2 min.
Kokkens 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).
Ca. 1 min.
Kokkens 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.
Ca. 50 min.
Kokkens 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.

Pr. portion

Næringsindhold

38%Score

Kalorier: 474,2kcal
Protein: 16g
Kulhydrat: 15,5g
Fedt: 46,4g
Kostfibre: 5,5g
Sukker: 6,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pinangat in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has become too thick.