Porbida

Method

1. Use alupidan identified for food by a knowledgeable Antique grower; remove tough stems and wash the leaves carefully.
2. Trim the livers, pat them dry, and keep them chilled until the pan is ready.
3. Heat oil and achuete, then cook onion, garlic, and ginger until soft and aromatic.
4. Add liver in one layer and sear briefly so the outside firms without letting the pieces dry out.
5. Pour in coconut milk, add chile and brown sugar, and bring to a gentle simmer rather than a hard boil.
6. Add alupidan and cook until the leaves are tender and the liver reaches at least 74°C / 165°F.
7. Season with salt and pepper, then add native citrus off the heat a little at a time so the coconut sauce stays smooth.
8. Rest five minutes and serve with rice, keeping the sauce creamy rather than oily or split.