* 20-50 gabi leaves
* 1/2 kilo pork belly diced
* 1/2 head garlic, finely minced
* 2 tbsp. finely minced ginger
* 6-8 green pepper (long, slender variety), minced
* 1/4 cup bagoong alamang
* 1 tsp vetsin
* 2 large onions, copped
* 2 large coconuts, grated
* salt to taste
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Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day or more, until wilted.

Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.

Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt and vetsin. To this mixture add the 2nd extract of coconut cream.

In each whole gabi leaf, wrap 3-4 tablespoon of mixture. top with 1 tablespoon thick cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.

In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wraped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.

Add the 1st extraction or the thick cream, simmer until the cream thickens,a and oil comes out of the cream

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