Gata Galore: Tinumok of Bicol


This beloved Bicolano dish is not just easy and quick to make, it’s also deliciously rich with the addition of coconut milk and shredded coconut. Wrapped in taro leaves, these little pockets of flavor are perfect for any meal.

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 2 to 3

180 grams pork giniling
6 pieces shrimp, chopped
1 piece onion
2 pieces garlic cloves
20 grams ginger
50 grams shredded coconut
5 pieces taro leaves
2 tablespoons crab fat
1⁄4 cup coconut milk
2 tablespoons vinegar
6 pieces fried shallots
4 pieces fried garlic, chopped
salt and pepper, to taste

1 In a pan, sauté pork, shrimp, coconut, onion, ginger, and garlic. season with salt and pepper. set aside.
2 Blanch the taro leaves then use it to wrap the pork filling.
3 Cook the wrapped pork in crab fat, coconut milk, and vinegar. season with salt and pepper. To serve, garnish with fried shallots and fried garlic.

Recipe by Chef Raymar Reyes
Photography by Miguel Nacianceno
Shot on location at Sangkap Filipino Restaurant
Special thanks to Harvard Uy de Baron

This recipe was originally published in the August-September 2017 issue of Breakfast Magazine.