tagatuba

Tagatuba is a Filipino dish originating from the Bicol region of the Philippines. It is a type of stew characterized by its rich, savory, and often spicy flavor profile. The primary ingredients typically include pork, often pork belly, and a variety of vegetables.

The defining ingredient that gives Tagatuba its name and distinctive taste is the use of taro leaves (gabi) or similar leafy greens, which are simmered until tender. Other common vegetables that find their way into Tagatuba include eggplant, string beans, and sometimes okra. The stew is usually cooked in coconut milk, which imparts a creamy texture and a subtle sweetness that balances the other flavors.

A hallmark of Bicolano cuisine, and by extension Tagatuba, is the liberal use of chilies, particularly bird's eye chilies (siling labuyo). This gives the dish its characteristic heat, though the level of spiciness can be adjusted to individual preference. Garlic, onions, and ginger are also frequently used aromatics to build the base flavor. Fish sauce or shrimp paste might be added for umami depth.

Tagatuba is traditionally served hot and is a popular accompaniment to steamed rice, making it a hearty and satisfying meal. It is a staple in many Bicolano households and a common offering in restaurants specializing in regional Filipino cuisine.