Tinuktok is also called as pinangat. It is from the Bicol region and known for its spicy flavor.
For the filling :
- 1/2 kg ground pork
- 1 egg
- 1 medium onion, chopped
- 1/2 cup bread crumbs
- Salt and pepper, to taste
- 15 pcs taro leaves (gabi leaves) whole, slightly dried
For the sauce :
- 3 tbsp shrimp paste (bagoong)
- 1 pc small onion, chopped
- 5 cloves garlic, minced
- 1 thumb-size ginger, cut into strips
- 4 cups coconut milk (2nd squeeze)
- 2 cups coconut cream (1st squeeze)
- 8 pcs long green peppers (sili pang-sigang)
- 3 pcs Thai bird chili (siling labuyo), sliced
- In a bowl, mix together the ground pork, egg, onion, bread crumbs, salt, and pepper.
- Wrap them in taro leaves (wrap just like making spring rolls or lumpia). Set aside.
- Sauté the garlic, onion, ginger, and shrimp paste.
- Turn the heat down and place the wrapped pork in the pan.
- Add coconut milk and long green chili peppers.
- Let it simmer until the milk is reduced to half and thickens.
- Add the Thai bird chili (siling labuyo).
- Add the coconut cream and boil to thicken the sauce.
- Serve with steamed rice and enjoy your pork tinuktok!
– It is important to sun dry fresh taro leaves to remove the ‘kati’ or some toxicity to it.
– You can use a toothpick to seal the leaves so the filling will not unravel or simply arrange them tightly in the pan without mixing or moving the wrapped meat.