Tinomok

https://zettabites.wordpress.com/2012/11/24/crabstick-sandwich/

Tinomok is a dish hailing from the Bicol region of the Philippines. It is made with lean meat wrapped in taro leaves then simmered in coconut milk. There are many ways to make tinomok different. Some prefer to use pork while others prefer shrimp. That’s one way. Another way is through the coconut milk.

In the Philippines, it is not uncommon to find cooks pressing for their own fill of fresh coconut milk. Some use warm water to extract the milk at the second press. Others, however, use the coconut juice, which adds a sweetness to the overall flavor of the dish.

My mom first tasted this dish at Gerry’s Grill, a fairly popular restaurant in Metro Manila. My parents really enjoyed it, which is why my mom tried it out using ground pork. The first time, it made our throats itch. It turns out, the taro leaves had to be washed thoroughly under running water before boiling it at least half an hour to remove the crystals that cause the itching. It made the taro leaves slightly mushy, but it was just for wrapping so it wasn’t noticeable.

The next time around, my mom’s tinomok was not only itch-free, but perfectly cooked. (My mother doesn’t like making the same mistake twice.) The salty, creamy taste from the coconut milk along with the meaty flavor from the pork creates a thick, milky sauce that envelopes the meat.

Biting into a piece gives an initial taste of the taro leaf’s texture and the sauce’s sweet-and-saltiness, which will then be struck by a strong flavor of the seasoned pork meat slowly boiled to perfection.