BINALOT SPECIALS

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The country's culinary landscape is no stranger to “binalot specials” — dishes and delicacies whose preparation entails wrapping as a key step. Traditionally wrapped with banana leaves, here are quick takes on some of the country’s popular binalot specials and steps to make basic versions of them.

Pinangat

Alternatively referred to as “laing”, pinangat is a specialty that hails from the Bicol region.

Its most basic mode is made of taro leaves mixed with meat and/or seafood, cooked in coconut milk spiced with ginger, shallots, garlic, shallots, lemongrass and siling labuyo.

Also known as “ginataang laing”, it is typically plated up as a side dish that complements a wide variety of meat and/or fish dishes. Its “binalot variety” is typically prepared with shrimp or fish.

INGREDIENTS:

Pork Belly, sliced thinly

Taro leaves

Coconut Milk

Garlic, grated

Ginger, grated

Red Onions, grated

Red Chilies, sliced

Bagoong, cooked

Ground pepper

PREPARATION:

• Mix the coconut milk, garlic, ginger, onions, chilies, bagoong, pepper in a bowl.

• In a separate bowl, mix the pork belly, peeled shrimp, and shredded dried fish together.

• Stack 3 pieces of whole taro leaves. On top of the overlapping taro leaves, place the pork and shrimp mixture along with the shredded taro leaves in an alternating manner.