Pinais na Hipon
Pinais na Hipon is a shrimp and pork dish wrapped in banana leaves and cooked in coconut milk. It's creamy, full of flavor, and so good with steamed rice!
Servings: 4 people
Calories: 757kcal
Equipment
- banana leaves
- kitchen twine
Ingredients
- ½ pound shrimp
- ¼ cup shrimp juice
- ¼ pound pork belly, chopped
- 2 cups young coconut, shredded
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- salt and pepper, to taste
- 2 cups coconut cream
Instructions
- Rinse banana leaves well and wipe down to dry and rid off any dirt or debris. Cut into about 6-inch squares.
- Peel, devein, and cut shrimp into small pieces. Reserve shrimp heads.
- In a bowl, combine ¼ cup water and shrimp heads. With the back of a spoon, gently press heads to extract the juice. Using a fine-mesh sieve, strain and set aside juice.
- In a bowl, combine shrimp, pork, shredded young coconut, onions, garlic, and shrimp juice. Season with salt and pepper to taste.
- On a banana leaf, spoon about 3 tablespoons of shrimp mixture. Fold sides of the leaf over filling to form a packet and tie with kitchen twine to fully secure.
- In a wide pan, arrange banana packets in a single layer and pour coconut cream.
- Cook over medium heat for about 15 to 20 minutes. Transfer banana packets onto a serving platter and keep warm.
- Simmer coconut sauce in the pan until slightly reduced and thickened. Serve in a bowl on the side to spoon on the pinais.
Video
Notes
- Do not allow the coconut milk to boil and cook in a gentle simmer to keep from curdling or separating.
- Since we also serve the coconut sauce, ensure the banana leaves are rinsed clean and debris-free.
Nutrition
Calories: 757kcal | Carbohydrates: 18g | Protein: 20g | Fat: 71g | Saturated Fat: 54g | Cholesterol: 163mg | Sodium: 464mg | Potassium: 682mg | Fiber: 7g | Sugar: 4g | Vitamin C: 10mg | Calcium: 113mg | Iron: 5mg