Ginataang Puso ng Saging with Pork

Tender shredded banana blossom and pork belly simmered in rich coconut milk, seasoned with garlic, onion, ginger, and bagoong alamang. Thai chili peppers add a spicy kick, while sliced long green chilies bring a mild heat. Served warm with steamed white rice.

Prep Time25

Cook Time30

Total Time55

Course: Dinner, Main Course, Main Dish

Cuisine: Filipino, Southeast Asian

Keyword: coconut milk, comfort food, ginataan, ginataang puso ng saging with pork, spicy

Servings: people

Calories: 596kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Large mixing bowl For salting, soaking, and squeezing the banana blossom
1 Cooking pan with lid For rendering the pork and simmering the dish

Ingredients

1 medium banana blossom (puso ng saging) tough outer layers removed and hard core trimmed
1/2 lb pork belly (liyempo) sliced into bite-sized pieces
2 cups coconut milk (gata)
1 medium red onion chopped
4 cloves garlic minced
1 thumb ginger minced
1 1/2 to 2 tablespoons shrimp paste (bagoong alamang)
3 to 5 pieces Thai chili peppers (siling labuyo) chopped
2 pieces long green chili peppers (siling haba) sliced diagonally
3/4 cup vinegar divided
2 to 3 tablespoons coarse sea salt for preparing the banana blossom
1/2 teaspoon ground black pepper or white pepper
1 to 1 1/2 cups water divided

US Customary - Metric

Instructions

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.
1 medium banana blossom (puso ng saging)
Transfer the shredded banana blossom to a large bowl. Add the coarse salt, half of the vinegar, and about 3/4 cup of water. Mix and massage gently, then soak for 15 minutes to draw out the sap and keep the blossom from browning.
1 medium banana blossom (puso ng saging), 2 to 3 tablespoons coarse sea salt, 3/4 cup vinegar, 1 to 1 1/2 cups water
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.
1 medium banana blossom (puso ng saging)
Transfer the banana blossom to a clean bowl. Add the remaining vinegar and toss to combine. Squeeze out the excess liquid once more and set aside.
1 medium banana blossom (puso ng saging), 3/4 cup vinegar
Heat a cooking pan over medium heat. Add the pork belly and cook without additional oil until lightly browned and some of the fat has rendered.
1/2 lb pork belly (liyempo)
Pour in about 3/4 cup of water. Cover, reduce the heat, and simmer for 15 to 18 minutes, or until the pork becomes fork-tender. Allow the water to evaporate, leaving the rendered pork fat in the pan.
1 to 1 1/2 cups water
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. Stir in the ginger, bagoong alamang, and chopped Thai chili peppers. Continue sautéing for another minute.
4 cloves garlic, 1 medium red onion, 1 thumb ginger, 1 1/2 to 2 tablespoons shrimp paste (bagoong alamang), 3 to 5 pieces Thai chili peppers (siling labuyo)
Pour in the coconut milk and bring to a gentle simmer. Cook for 2 minutes.
2 cups coconut milk (gata)
Add the prepared banana blossom and toss until evenly coated with the coconut milk mixture. Pour in about 1/4 cup of water, cover, and simmer over low heat for 5 to 8 minutes, or until the banana blossom becomes tender.
1 medium banana blossom (puso ng saging), 1 to 1 1/2 cups water
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.
1/2 teaspoon ground black pepper, 2 pieces long green chili peppers (siling haba)
Transfer to a serving dish and serve warm with steamed white rice. Share and enjoy!

Video

Notes

Gloves for the blossom – Wear disposable gloves while trimming and squeezing the banana blossom; the sap stains fingers and nails and the stain lasts for days.

Prep ahead – The banana blossom can be salted, soaked, squeezed, and tossed in vinegar a day in advance. Keep it covered in the refrigerator and squeeze it once more before it goes into the pan.

Richer sauce – For a thicker, creamier finish, stir in 1/4 cup of coconut cream (kakang gata) during the last minute of simmering and let it heat through without boiling.

Storage – Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water so the coconut milk stays smooth.

Scaling – When doubling the recipe, soak the shredded blossom in two separate bowls so every strand is coated with salt and vinegar, and use a wider pan so the pork browns instead of steaming.

Nutrition