Pinangat my version: Slow cooked crab meat in coconut cream and Taro leaves

Discovered this dish in Bicol soooo Good!

 

500 g                        Crab Meat

100 g                        Aligue

20 g                           Onions

10 g                           Garlic

20 g                           Ginger

2 cups                      Coconut Cream

2 pcs.                       Chili Labuyo

50 g                          Finger Chili – Roasted

½ cup                       Pork Stock

150 g                        Pork Belly

10 pcs.                     Whole Gabi Leaves

To Taste                 Salt & Pepper

 

Procedure:

1. In a pot, add half coconut cream and pork stock, add onions garic and ginger and siling labuyo.
2. Season pork belly with salt and pepper. Wrap pork belly in two leaves of gabi. Tie with string.
3. Put gabi parcels in coconut mixture, place on a fire over low heat. Cook for 6 hours.
4. In a separate bowl, add crabmeat, mix with roasted finger chilis, and season with salt and pepper.
5. Make sauce by using some of the cooking liquid wth the remaining coconut cream.
6. Add aligue and reduce sauce until thick.
7. For presentation, place Aligue sauce in the bottom, then laing parcel on top then top laing with crabmeat mixture.

Keep on Cooking,

Chef Bruce and Michelle Lim