Gising gising is a ground pork and green bean dish cooked in coconut milk. Shrimp paste (bagoong) is used to enhance the flavor. This version calls for chili to make it spicier. If you don’t like spicy foods, you can always omit this ingredient.
I’ve tried to get more information about the history of Gising gising, but I did not found anything – all I know is that this resembles the Bicol Express in terms of some ingredients and method of preparation. Do you any information about the roots of this dish? We will appreciate your inputs.
The saltiness of this particular recipe is just about right for me. If you are one of those people who enjoy saltier dishes, I recommend adding a little fish sauce (patis) to this dish. I once liked salty dishes, but tried to minimize my sodium chloride intake for health reasons. I enjoyed eating Gising gising with hot steamed rice. Try topping this over rice and have a cold glass of malunggay juice – perfect!
Try this Gising gising recipe and let me know what you think.
- 1 lb green beans (Baguio beans), chopped (about ¾ inches)
- ½ lb ground pork
- 1½ tablespoons shrimp paste
- 2 cups coconut milk
- 3 cloves garlic, crushed
- 1 medium onion, minced
- 2 tablespoons cooking oil
- 3 pieces chili, chopped (optional)
- ½ teaspoon ground black pepper
- Heat oil in a pan
- Sauté garlic and onion
- Add pork. Cook for 3 to 5 minutes or until color turns medium brown
- Put-in ground black pepper, shrimp paste, and chili. Stir.
- Pour-in coconut milk. Let boil and simmer for 20 minutes.
- Add the green beans. Cook for 5 to 7 minutes while stirring gradually.
- Turn off heat. Serve with white rice.
- Share and enjoy!