Pork Tinuktok Recipe

Tinuktok is also called as pinangat. It is from the Bicol region and known for its spicy flavor.

Pork Tinuktok Recipe


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


  1. In a bowl, mix together the ground pork, egg, onion, bread crumbs, salt, and pepper.
  2. Wrap them in taro leaves (wrap just like making spring rolls or lumpia). Set aside.
  3. Sauté the garlic, onion, ginger, and shrimp paste.
  4. Turn the heat down and place the wrapped pork in the pan.
  5. Add coconut milk and long green chili peppers.
  6. Let it simmer until the milk is reduced to half and thickens.
  7. Add the Thai bird chili (siling labuyo).
  8. Add the coconut cream and boil to thicken the sauce.
  9. 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.

Source: filipino-food-recipes.com