1. Boil sliced gabi leaves and shredded stalks in enough water until wilted. Remove gabi from water and discard water. Combine pork cubes (if ground pork, cook by sautéing first), shrimps, guinamos, salted dried fish, garlic, onions, ginger, siling labuyo, vinegar, gabi leaves and stalk.
  2. Add second extraction of coconut milk. Cover and boil until done. Add sugar and salt to taste. Add 4 cups of first extraction of coconut milk. Continue cooking until oil comes out. Let mixture cool.
  3. Wrap mixture in gabi leaves. Secure with tanglad leaves tied in a knot. Arrange wrapped pangat in a pot. Add2 cups of coconut milk from first extraction. Boil until thick.