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
Mama’s Guide Instructions:
Sauté garlic and onions. Add-in bagoong alamang (shrimp paste) and continue to sauté.
Add ground pork and continue to sauté until brown.
Add salt (if necessary since bagoong alamang will already make it a little salty) and pepper to taste. Remove and set aside.
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.
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.
Cook in medium-low fire (simmer) until coconut milk thickens and oil starts to appear.
Serve hot with rice.
Read more at http://www.tilawanta.com/2012/02/pinangat-na-gabi-laing-ilonggo-style.html