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Create the Pinangat

  • Coconut Milk 500.0 g
  • Garlic, grated 50.0 g
  • Ginger, grated 80.0 g
  • Red Onions , grated 150.0 g
  • Red Chilies, sliced 20.0 g
  • Bagoong, cooked 100.0 g
  • Pork Belly, sliced thinly 500.0 g
  • Peeled Shrimp or Crab Meat 300.0 g
  • Dried Fish, shredded 200.0 g
  • Pepper, ground black 2.0 g
  • Taro Leaves, shredded 1500.0 g
  • Taro Leaves, whole 10 - 12" length (3 pcs per parcel) 1000.0 g
  • Young Coconut Leaves or Butcher Twine

Cook the Pinangat

Serve the Pinangat

  • Fried Garlic 25.0 g
  • Crispy Onions 25.0 g
  • Red Chilies 5.0 g

Let your diners plunge into the creamy taste of coconut milk and crab meat with one of Bicol's beloved delicacies — a flavorful and spicy plate of Pinangat!



  1. Create the Pinangat

    1. Mix the coconut milk, garlic, ginger, onions, chilies, bagoong, pepper, and Knorr Chicken Powder together in a bowl. 
    2. In a separate bowl, mix the pork belly, peeled shrimp, and shredded dried fish together. 
    3. 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. 
    4. Next, pour the coconut-bagoong mixture on top from the first step.
    5. Fold the whole taro leaves and wrap the filling into a parcel. Once done, tie it with butcher twine or young coconut leaves to secure the pinangat.
  2. Cook the Pinangat

    1. Place the pinangat in a pot.
    2. Pour the coconut milk, sugar, and Knorr Pork Broth Base to create the braising liquid.
    3. Bring to a boil and simmer for 1.5 hours on low heat.
  3. Serve the Pinangat

    1. Once done, remove the pinangat and serve on a plate. 
    2. Pour some of the remaining liquid as a sauce alongside the pinangat.
    3. Garnish with crispy fried garlic, crispy onions, and red chilies.