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!
Craving seafood? Make this Pinais na Hipon and thank me later.
Please take my word and trust me when I tell you this seafood dish is seafood at its best. Just imagine plump shrimp, fatty pork, and young coconut meat swimming in a creamy coconut sauce and you’d be running for steamed rice. 🙂
I made it for lunch today, and it was so good, I took one bite, and my eyeballs rolled to the back of my head! I kid you not.
How to Make Pinais na Hipon
Pinais na Hipon is a Filipino delicacy said to have originated from the Quezon province where freshwater shrimps are abundant. Grated young coconut and shrimp are wrapped in banana leaves, slow-cooked in coconut milk, and then grilled over hot coals to add a nice char and a smoky flavor.
While the traditional method uses whole, unpeeled shrimp, I opted to peel and chop the shrimp for easy enjoyment. The recipe below also includes finely chopped pork belly along with onions, garlic, and shrimp juice to boost flavor.
If you’d like to add a bit of heat, toss in minced chili peppers to the mixture.
Since we are also serving the coconut sauce, make sure the banana leaves are rinsed clean and free of debris.
Take the seafood parcels out of the pan and simmer the sauce to reduce and thicken. Serve on the side to spoon over pinais na hipon as desired.
Give this hearty dish a try and make sure to have plenty of steamed rice ready. Trust me, you’ll need it. 🙂
Pinais na Hipon
- 1/2 lb shrimp
- 1/4 cup shrimp juice
- 1/4 lb 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
- 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.
- 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.
- 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.