Pork Day and Night: Ginisang Gabi at Baboy

10 months ago

ginisang gabi at baboy

Root crops like potatoes and carrots bring a lot to the plate. They bring heftiness and a distinctive flavor to the dish they’re added in. For this dish, gabi or taro is used to give thickness and balance to the broth—the more you add the thicker it would get.   




Makes 5-6 servings


½ kilo Pork belly, sliced into bits

2 Tbsps Rock salt

1 Tbsp Black peppercorns

2 Bay leaves (laurel)

  • Enough water to cover

3 Tbsps Canola oil

1 Red onion, finely chopped

3 cloves Garlic, minced

2 Tbsps Fish sauce (patis)

8 cups Hugas bigas water*

½ kilo Gabi, peeled and diced, (makes 2 cups)

  • Salt and pepper, to taste
  • Chopped spring onions, to garnish


  1. In a medium saucepan, put in the pork belly, rock salt, black peppercorns, and laurel. Add enough water to cover all the ingredients.
  2. Turn up the heat until the water boils. Once boiling, turn down to medium heat and simmer until pork is fork tender. Strain and set aside the pork. Discard broth or use it for another recipe.
  3. Heat canola oil in a large sauté pan over medium heat. Sauté onion and garlic until soft and fragrant.
  4. Add softened pork belly. Season with patis and stir. Deglaze with hugas bigas water.
  5. Add gabi and let it cook for 20 minutes. Once gabi is soft and cooked, mash the pieces until smooth. Sauce should thicken up at this point because of the starch from the gabi.
  6. Taste and adjust seasoning with salt and pepper. Transfer to a serving platter then garnish with chopped spring onions and top with chicharon. Serve hot.

*To obtain hugas bigas water, wash white rice grains for cooking. Reserve water from the second and third rinse.


Recipe by Chef Kel Zaguirre and Jonathan Zaguirre

Photographed by Mike Cuevas of Studio 100


Thinking of other “rooted” recipes?

Ono Sweet Potato Mash

Baked Potato Halves With Corned Beef

Briami (Greek Oven Roasted Vegetables)


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