Pork Adobong Laing Pinangat



  • 2 kg. Pork Kasim
  • 50 g Garlic
  • 2 cups Datu Puti Soy Sauce
  • 2 cups Datu Puti Vinegar
  • 2 tbsp Datu Puti Patis
  • 10 g Whole Pepper
  • 2 pcs Laurel Leaves
  • Whole Gabi Leaves
  • Gabi Leaves Shredded
  • 500 ml Kakang Gata
  • 5 pcs diced Siling Labuyo
  • Thime (used for wrapping)
  1. Heat the sauce pot. Put in garlic, pork kasim (cubes), Datu Puti Soy Sauce, Datu Puti Vinegar and Datu Puti Patis. Simmer until pork is tender, set aside.
  2. In another sauce pot, put the kakang gata over low fire, stir. Be careful not to make the gata too thick. Put in the Datu Puti Soy Sauce and Datu Puti Vinegar, mixing it with the gata. Stir until it boils, set aside.
  3. Place the pork adobo at the center of the whole gabi leaves, put a little sauce and the gabi on top and kakang gata. Wrap, using the thime to secure the wrap.
  4. In a separate sauce pot, put the mixed gata sauce with the wrapped adobo laing. Let it boil for 25 minutes, reduce the heat until the sauce thickens.
  5. Take off the thime used for wrapping. Serve.