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Sinantolan or ginataang santol is a Filipino dish wherein minced cotton fruit (also known as santol) is cooked in coconut cream. Meat such as ground pork or minced pork can also be added. This dish is perfect when prepared spicy. This is the reason why I used both siling pansigang and Thai chili. It is best eaten with warm rice.
Before we start to cook , make sure that the santol is properly prepared. The skin should be peeled-off and the seeds should be removed. We will need to mince the santol too. This means that it should be cut into very small pieces. A food processor is a very handy tool for this job.
Note that the juice from the minced santol need to be extracted. I do this by placing the santol in a cheesecloth and I manually wring the cloth until all the liquid are taken out. This process takes out most of the sour flavor of the santol. It also enables the minced fruit to absorb more coconut cream later on, while cooking.
I usually use ground pork when cooking sinantolan. However, do not limit yourself on this ingredient. You can use chopped or minced pork too. I like it better if the slices of pork contains fat. For this reason, I recommend the use of either pork shoulder or pork belly.
The next thing to keep in mind is the overall taste of the dish. The shrimp paste (bagoong alamang) is responsible for it. Start by using 2 tablespoons of shrimp paste and gradually add more if needed. You can also add more chili than what is suggested in the recipe. I like it when my sinantolan is extra spicy.
If you like ginataan dishes, check out our collection of ginataan recipes.
Try this Sinantolan (ginataang santol) recipe. Let me know what you think.
- Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred.
- Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside.
- Heat oil in a pan. Saute garlic and onion.
- Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown.
- Add the minced santol. Cook for 3 to 5 minutes.
- Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half.
- Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates.
- Transfer to a serving plate. Serve.
- Share and enjoy!