Pinais na Hipon

Ingredients

• 1/2 pound shrimp
• 1/4 cup shrimp juice
• 1/4 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

Steps

1. 1

   Rinse banana leaves well and wipe down to dry and rid off any dirt or debris. Cut into about 6-inch squares.

2. 2

   Peel, devein, and cut shrimp into small pieces. Reserve shrimp heads.

3. 3

   In a bowl, combine 1/4 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.

4. 4

   In a bowl, combine shrimp, pork, shredded young coconut, onions, garlic, and shrimp juice. Season with salt and pepper to taste.

5. 5

   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.

6. 6

   In a wide pan, arrange banana packets in a single layer and pour coconut cream.

7. 7

   Cook over medium heat for about 15 to 20 minutes. Transfer banana packets onto a serving platter and keep warm.

8. 8

   Simmer coconut sauce in the pan until slightly reduced and thickened. Serve in a bowl on the side to spoon on the pinais.