|Place of origin||Philippines|
|Region or state||Bicol Region|
|Main ingredients||Taro leaves, chili, meat, coconut milk|
Pinangat is a Filipino dish. There are two popular versions of Pinangat: the sour version using bilimbi (kamias), tamarind, or vinegar; and the Bicol version with gata. The sour version uses fish as the main ingredient.
Pinangat in the Bicol Region, Philippines, more popularly known in Manila as laing, is a dish which combines taro leaves, chili, meat and coconut milk. The ingredients are wrapped in gabi leaves, tied securely with coconut leaf and simmered in coconut milk. 
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