Bicol Pinangat

Unilever Food Solutions presents pinangat ng Bicol as a creamy, spicy Bicol preparation. This version selects peeled shrimp from the recipe’s shrimp-or-crab choice, alongside pork belly, dried fish and taro leaves.

Coconut milk is mixed with grated garlic, ginger and red onion, sliced red chilli, cooked bagoong, black pepper and chicken seasoning powder. Pork belly, peeled shrimp and shredded dried fish are combined separately.

Whole taro leaves are stacked to form the wrapper. The meat mixture and shredded taro leaves are layered over them, coconut mixture is poured on, and the leaves are folded into a tied parcel.

The parcels sit in a pot with coconut milk, sugar and pork broth base. The liquid is brought to a boil and then simmered over low heat.

Some of the remaining braising liquid is served as sauce alongside the plated parcels. Fried garlic, crispy onion and red chilli finish this selected preparation.