Tagalog Espesyal: Ginising Gabi at Baboy

4 months ago

Celebrating the local flavors of Pagsanjan, Laguna


Ginising Gabi at Baboy

Makes 5-6 servings

1/2 kilo Pork belly, sliced into bits

2 Tbsps Rock salt

1 Tbsp Black peppercorns

2 Dahon ng laurel (bay leaves)

*Enough water to cover

3 Tbsps Canola oil

1 Red onion, finely chopped

3 cloves Garlic, minced

2 Tbsps Patis (fish sauce)

8 cups Hugas bigas water*

½ kilo Gabi, peeled and diced, to make 2 cups

*Salt and pepper, to taste

Chopped spring onions, to garnish

Crumbled chicharon, 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 the water boils, turn down to medium heat and simmer until pork is fork tender. Strain and set aside pork.  Discard broth or use it for another recipe. 
  3. Heat 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 time 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.
  7. *To obtain hugas bigas water, wash white rice grains for cooking. Reserve water on the second and third rinse. 
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