Ginataang Puso ng Saging with Pork

Ginataang puso ng saging with pork is banana blossom simmered in coconut milk with pork belly, bagoong alamang, ginger, and chili. The banana blossom becomes tender but still has a little chew. The coconut milk makes the sauce rich, while the bagoong gives it a salty, savory taste. I use pork belly here because the fat it renders is all the oil the dish needs, and pork fat softens the salt of the bagoong. My other ginataang puso ng saging has ground pork and shrimp. This one uses pork belly, coconut milk, and bagoong alamang.

This is the basic version I always make whenever I can get hold of banana blossoms. My grandma taught me the proper way to prepare them. Vinegar in the soaking water keeps the sliced blossom from turning dark, and salt helps get rid of the sap. Later on I learned that it works through osmosis, but I still prepare the blossom exactly the way she showed me.

The salt soak and the squeezing make a big difference. They take out most of the sap and the bitterness while the blossom keeps its own taste. Preparing it takes longer than cooking it.

What is Ginataang Puso ng Saging with Pork?

Puso ng saging is the flower of the banana plant, the purple bud that hangs at the end of the bunch. Only the pale inner part is eaten. Once sliced, it cooks like a vegetable and absorbs the flavor of the sauce it is cooked in. I cook it three ways. In my kilawing puso ng saging it simmers in vinegar, in ginisang puso ng saging it is sautéed with sliced pork and sotanghon, and in this one it goes into gata.

The bagoong gives this version its salty, savory taste, and the pork belly makes it filling enough for a meal. I also make this one spicy. The Thai chilies make it hot, and I add long green chilies near the end for their milder flavor. You can find other vegetables cooked in coconut milk in my ginataan recipes list.

Why This Ginataang Puso ng Saging with Pork Recipe Works

• Let the pork belly provide the fat – No oil goes into the pan. Once the pork has browned and the water has cooked off, the fat left behind is enough for the garlic, onion, and ginger.
• Salt and vinegar in the soak – The salt pulls the sap out and the vinegar keeps the shreds pale. Squeeze the blossom well before rinsing, again after rinsing, and once more after tossing it with the remaining vinegar.
• Bagoong goes in raw, with the aromatics – It gets a minute in the pork fat before the coconut milk, which takes the raw smell off and lets it season the whole pot. Nothing else salty goes in, only ground black pepper at the end.
• A short covered simmer – Thin shreds are tender in 5 to 8 minutes. Remove the lid for the last minute and let the sauce thicken slightly.

Ingredients

• Banana blossom – One medium blossom, with the tough purple outer layers removed and the hard inner core trimmed out.
• Pork belly – Sliced into bite-sized pieces. Choose a piece with a good layer of fat on it, since that fat is all the oil this recipe uses.
• Coconut milk – Fresh gata is best. Canned works, and it is what I use most of the time because that is what the store carries.
• Red onion – Chopped. Yellow onion or any color of onion is fine here.
• Garlic – Minced. Four cloves are enough for this recipe.
• Ginger – A thumb-sized piece, finely minced.
• Bagoong alamang – Shrimp paste, and the ingredient that seasons this dish. I use the raw pink kind here because it cooks with the aromatics from the start. It is salty enough that a small amount seasons the whole pan, so start with 1 1/2 tablespoons and add the rest only if the sauce tastes flat.
• Thai chili peppers – Siling labuyo, chopped. These go in with the bagoong, so the heat cooks into the sauce. Three make it moderately spicy, five make it hot.
• Long green peppers – Siling haba, sliced diagonally. These go in at the end and stay mild.
• Vinegar – I use 3/4 cup cane vinegar in total. Add 1/2 cup to the soaking water and toss the squeezed blossom with the remaining 4 tablespoons before cooking.
• Coarse sea salt – For the soak only. It draws the sap out of the blossom and gets rinsed off, so very little of it stays in the dish.
• Ground black pepper – Added at the end. White pepper also works if that is what you have.
• Water – About 3/4 cup for the soak, 3/4 cup to simmer the pork belly, and 1/4 cup when the blossom goes into the coconut milk.

The banana blossom needs the most attention. Buy one that feels firm and heavy, and peel away the outer layers until you reach the pale ones that feel tender when you press them. The hard white core at the center stays tough, so cut it out. Get the shreds into the salt and vinegar water as soon as they are sliced.

1. Remove the tough outer layers of the banana blossom. Quarter it lengthwise and trim away the hard inner core. Thinly slice the remaining portions crosswise into shreds.
2. Transfer the shredded banana blossom to a large bowl. Add the coarse salt, 1/2 cup of the vinegar, and about 3/4 cup water. Mix and massage gently, then soak for 15 minutes to draw out the sap and keep the shreds from browning.
3. Squeeze the banana blossom firmly to remove as much liquid and sap as possible. Rinse thoroughly with clean water, then squeeze again to remove the excess moisture.
4. Transfer the banana blossom to a clean bowl. Add the remaining 4 tablespoons of vinegar and toss to combine. Squeeze out the excess liquid once more and set aside.

1. Heat a cooking pan over medium heat. Add the pork belly and cook without oil until it is lightly browned and some of the fat has rendered.
2. Pour in about 3/4 cup water. Cover, reduce the heat, and simmer for 15 to 18 minutes, or until the pork is fork-tender. Let the water evaporate, leaving the rendered pork fat in the pan.

1. Add the garlic to the same pan and sauté for 30 seconds, or until fragrant. Add the onion and cook for 1 minute, or until softened.
2. Stir in the ginger, bagoong alamang, and chopped Thai chili peppers. Continue sautéing for another minute.

1. Pour in the coconut milk and bring it to a gentle simmer. Cook for 2 minutes.
2. Add the prepared banana blossom and toss until it is evenly coated with the coconut milk mixture. Pour in about 1/4 cup water, cover, and simmer over low heat for 5 to 8 minutes, or until the banana blossom is tender.
3. Season with ground black pepper to taste. Add the sliced long green chili peppers and simmer uncovered for another minute, or until the sauce thickens slightly.
4. Transfer to a serving dish and serve warm with steamed white rice.

Check a shred of blossom at the 5 minute mark. It should be tender all the way through with a little chew left. Give it the full 8 minutes if the center is still firm.

What to Serve with Ginataang Puso ng Saging with Pork

• Fried Tilapia – Crispy fried fish is a good match for the coconut milk sauce.
• Daing na Bangus – The vinegar and garlic marinade gives the fish a tangy taste that works well alongside the gata.
• Chicken Barbecue – Its sweet, smoky flavor is a good contrast to the salty bagoong.
• Steamed White Rice – Spoon the sauce over it along with the pork belly.

Storage

• Refrigerator: Store leftovers in a covered container in the refrigerator for up to 3 days, and reheat them on the stove.
• Freezer: Freezing is not recommended. The coconut milk can separate, and the banana blossom may become too soft after thawing.
• Reheating: Warm it gently in a pan, adding a splash of water or coconut milk if the sauce has thickened. Heat it through before serving. For a single portion, microwave it and stir halfway through.

More Ginataan Recipes

• Bicol Express – Pork belly, long green chili, and shrimp paste in coconut milk cooked down until the sauce is thick.
• Laing – Dried taro leaves cooked in coconut milk with pork, chili, and shrimp paste.
• Ginataang Kalabasa – Squash and string beans simmered with seared pork belly and bagoong.
• Gising Gising – Ground pork and chopped green beans in coconut milk with bagoong and chili.
• Ginataang Langka – Unripe jackfruit in coconut milk, cooked down until the langka is soft enough to break with a spoon.
• Ginataang Tilapia – Fried tilapia simmered in coconut milk with spinach, ginger, garlic, and chili.

• Pork belly – Pork shoulder, sliced thin, works but renders less fat, so add a tablespoon of cooking oil before the garlic goes in. Ground pork also works. Brown it, skip the 15 minute simmer, and go straight to the garlic.
• Coconut milk – Coconut milk powder mixed with water according to the package is fine. Coconut cream makes the sauce heavier.
• Bagoong alamang – Fish sauce gives the salt without the shrimp flavor. Start with 1 tablespoon and add more at the end if needed.
• Thai chili peppers – Serrano peppers for less heat, or leave them out and let the long green chili carry the dish.
• Vinegar – Distilled white vinegar is sharper, so use a little less. Calamansi or lemon juice also keeps the blossom from darkening in the soak.
• Coarse sea salt – Regular table salt works. Use about two thirds of the amount, since the finer grains pack more salt into the same spoon.

The banana blossom should be tender with a little bite left, and the coconut milk sauce should be thick enough to coat the pork and the blossom. Serve it hot with plenty of rice.