Spicy Ginataang Baboy with Papaya and Malunggay

I had Spicy Ginataang Baboy with Papaya and Malunggay for lunch today, and it was so good! This is an example of one of the simple things in life that I am thankful for. I am sharing this recipe to you so that you can experience the simple pleasures that make me happy.

I like this dish a lot because it is delicious. This reminds me of ginataang manok. It has a balanced flavor; the coconut cream made it rich, while the chili peppers added spice. I think that the combination of coconut cream, chili peppers, and papaya was successful, to begin with; while the addition of pork and other ingredients made it even better.

If you are on a weight loss diet, I apologize for the temptation. You may continue to read on, but you have been forewarned.

Cooking Spicy Ginataang Baboy with Papaya and Malunggay is easy. Really! You just need to sauté the garlic, onion, ginger, and pork. Add the coconut milk, water, and pork cube and then cook it until the pork gets tender. Add the papaya and the rest of the ingredients. That’s it!

This dish will be successful if you use the suggested ingredients listed in the recipe below. For example, using coconut cream or “kakang gata” is better compared to regular coconut milk because it is richer. I also suggest that you use unripe papaya rather than its alternative because it goes well when cooked with coconut cream.

I am always here to listen and to guide you. Use the comment section below to ask questions or to send feedback. Happy cooking!

Try this Spicy Ginataang Baboy with Papaya and Malunggay Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

4 from 1 vote

Spicy Ginataang Baboy with Papaya and Malunggay

This is a recipe for Spicy Ginataang Baboy with Papaya and Malunggay

Prep: 5 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 5 minutes minutes

Print Recipe Rate Recipe

Pin

Email

4

Ingredients

• ▢ ½ lb. pork shoulder cut into cubes
• ▢ 1 cup fresh malunggay leaves
• ▢ 1 small unripe papaya sliced into wedges
• ▢ 5 pieces Thai or bird’s eye chili peppers
• ▢ 2 ½ cups coconut cream kakang gata
• ▢ 3 thumbs ginger sliced into thin strips
• ▢ 1 medium yellow onion chopped
• ▢ 4 cloves garlic crushed
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 Knorr pork cube
• ▢ 1 cup water
• ▢ 2 ½ tablespoons fish sauce
• ▢ 3 tablespoons cooking oil

Instructions

• Heat oil in a cooking pot.
• Sauté garlic, onion, and ginger until the onion gets soft.
• Add the pork and ground black pepper. Continue to sauté until it turns brown.
• Pour the coconut cream and water into the pot. Let boil.
• Add the Knorr pork cube. Set the heat to low. Cover the pot and then continue to cook for 40 minutes or until the pork gets tender.
• Add the papaya and chili peppers. Stir and then cook for 10 minutes.
• Add the malunggay leaves and fish sauce. Continue to cook for 5 minutes.
• Transfer to a serving plate. Serve with warm rice.
• Share and enjoy!

Nutrition Information

Serving: 4g

© copyright: Vanjo Merano