Pinais na Hipon

Pinais na Hipon is a shrimp and pork dish wrapped in banana leaves and cooked in coconut milk. It's creamy, flavorful, and so good with steamed rice!

Please take my word for it, and trust me when I tell you this PInais na Hipon dish is seafood at its best. Imagine plump shrimp, fatty pork, and young coconut meat swimming in a rich, creamy coconut sauce; it's so good you'd be running for more steamed rice!

It's a Filipino delicacy in the Quezon province, where freshwater shrimp are abundant. Grated young coconut and shrimp are wrapped in banana leaves,  slow-cooked in coconut milk, and then grilled over hot coals to add a nice char and a smoky flavor.

Looking for more delicious ginataan recipes? Try my mom's ginataang seafood! Want all the flavors but without the work? My shrimp in coconut milk recipe is ready in minutes and it cooks in one pan!

Ingredient notes

• Shrimp- whole, unpeeled shrimp are traditionally used, but I like to peel and chop them for easy enjoyment. For the best results, use small shrimp called suahe.
• Shrimp juice- reserve the heads and pound to extract the juice. If using already-peeled shrimp, you can replace this with store-bought shrimp stock or bouillon.
• Pork- finely chopped pork belly is an additional protein source, and its rendered fat adds tons of flavor.
• Young coconut- also known as buko extends servings and adds texture
• Onions and garlic- adds depth and boosts aroma. If you'd like to add a bit of heat, toss in minced chili peppers to the mixture.
• Salt and pepper- enhances flavor and adds zing. Use more or less to taste.
• Coconut cream- also called kakang gata or first extraction. The seafood parcels cook in the cream, which turns into a rich, luxurious sauce.

Equipment to use

• Banana leaves- wrap the shrimp mixture for cooking while adding an earthy aroma and flavor. Other green leafy leaves, such as pechay or gabi, are also good options. If unavailable, you can use parchment paper or aluminum foil.
• Kitchen twine- pandan or lemongrass leaves are good options for tying the parcels and infusing flavor. You can also secure them with toothpicks.

How to make Pinais na Hipon

1. Peel, devein, and cut shrimp into small pieces. Reserve shrimp heads. Combine shrimp heads and water in a bowl and pound to extract juice.
2. Combine shrimp, pork, shredded young coconut, onions, garlic, and shrimp juice in a bowl. Season with salt and pepper to taste.
3. Spoon a few tablespoons of shrimp mixture on a banana leaf. Fold sides of the leaf over filling to form a packet and tie with kitchen twine to fully secure.
4. In a wide pan, arrange banana packets in a single layer and pour coconut cream.
5. Cook over medium heat for about 15 to 20 minutes. Do not allow the coconut milk to boil and cook in a gentle simmer to keep from curdling or separating. Transfer banana packets onto a serving platter and keep warm.
6. Simmer coconut sauce in the pan until slightly reduced and thickened. Serve in a bowl on the side to spoon on the pinais.

Serving suggestions

• Take the seafood parcels from the pan and simmer the sauce to reduce and thicken. Serve on the side to spoon over shrimp and pork as desired.
• Enjoy pinais as a main dish with lots of steamed rice! Fork and spoon are optional 🙂

Storage and reheating instructions

• Transfer leftovers to an airtight container. Keep wrapped in the banana leaves to maintain moisture.
• Reheat by steaming parcels for about 8 to 10 minutes or microwave at 1 to 2-minute intervals until heated.