Ginataang Kalabasa

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Squash cooked in coconut milk with the flavor of simmered pork

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Filipino

Keyword: ginataang kalabasa, ginataang sitaw at kalabasa

Servings: people

Calories: 6078kcal

Author: Vanjo Merano

Ingredients

3 lbs. kalabasa cubed
18 pieces string beans cut into 2-inch pieces
1 ½ lbs. pork belly diced
24 ounces coconut milk
2 tablespoon shrimp paste
1 onion chopped
3 thumbs ginger julienned
8 cloves garlic
8 grams Maggi Magic Sarap
1 cup water

Instructions

Heat the wok and then sear the pork until enough fat renders. Move the pork aside, and sauté garlic, onion, and ginger in the pork fat.
1 onion, 3 thumbs ginger, 8 cloves garlic, 1 ½ lbs. pork belly
Once the onion softens, pour the coconut milk. Cover and simmer for 40 to 50 minutes.
24 ounces coconut milk
Add shrimp paste and water. Let boil.
2 tablespoon shrimp paste, 1 cup water
Add the kalabasa. Cover the wok. Cook for 8 minutes.
3 lbs. kalabasa
Put the string beans in. Stir. Continue cooking for 5 minutes.
18 pieces string beans
Season with Maggi Magic Sarap.
8 grams Maggi Magic Sarap
Serve. Share and enjoy!

Notes

Ginataang Kalabasa uses shrimp paste (bagoong alamang) for its rich, salty, and umami flavors. These flavors complement the natural sweetness of the squash and the creamy flavor of the coconut milk. If you prefer an alternative, you can substitute fish sauce or fermented anchovies. However, be aware that the flavor of the saltiness from the shrimp paste will always be slightly different than these alternatives.

Avoid adding too much shrimp paste, as its strong salty and umami flavor can overpower the dish. Start with a small amount, taste as you cook, and adjust to avoid over-seasoning. Without careful handling, it can clash with the coconut milk’s creaminess instead of complementing it.

Nutrition