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Ingredients
- Serves 6 people
2 pcs large banana heart (outer skin removed, sliced thinly)
60 ml cooking oil
250 g pork belly (sliced into strips)
250 g shrimps
1 pc medium red onion (finely chopped)
6 cloves garlic (minced)
30 ml white vinegar
30 ml fish sauce
450 ml coconut cream
5 pcs red finger chilis, sliced (use more if you want a spicier dish)
0.7 g pepper
6 bowls rice
Ginataang Puso Ng Saging (Banana Heart Stewed in Coconut Milk)
In the Philippines, puso ng saging (banana blossoms) are cooked the same way as vegetables so you’ll definitely see this unique ingredient used in a variety of Pinoy recipes. Ginataang puso ng saging is a dish originating from Occidental Mindoro and it uses banana blossoms, pork, and chili peppers simmered in coconut sauce. Other ingredients used include onions, garlic, vinegar, pepper and an additional protein. Have some hot white rice ready and you’ll have yourself a delicious side for your lunch or dinner.
- Easy
- 20 min
- 25 min
- 15 min
- 3 steps
- 12 Ingredients
- Easy
- 3 steps
- 12 Ingredients
- 20 min
- 25 min
- 15 min
Instructions
-
Prepare the Banana heart
- In preparing the banana heart, peel of the hard exterior until you reach the softer core. Cut vertically in half and slice thinly. Degorge with salt for 15 minutes. Squeeze out the water and sap. Rinse in running water and soak in vinegar until ready to use
- Soak in cold water and set it aside
-
Cook the pork
- Heat oil in a pan over medium heat and add onions and garlic. Cool until limp.
- Add the pork and saute until lightly browned.
-
Cook the banana heart
- In the same pan, season the pork with vinegar & fish sauce and heat for a minute.
- Next, add the sliced banana hearts. Mix and cook for about 5 minutes until it has softened.
- Pour in the coconut cream, shrimps, chilis and black pepper and cook for 15 minutes, or until it has thickened.
Plate and Serve!
Garnish it with thinly sliced onions, and serve hot with white rice!
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Ingredients
- Serves 6 people
-
2 pcs large banana heart (outer skin removed, sliced thinly)
-
60 ml cooking oil
-
250 g pork belly (sliced into strips)
-
250 g shrimps
-
1 pc medium red onion (finely chopped)
-
6 cloves garlic (minced)
-
30 ml white vinegar
-
30 ml fish sauce
-
450 ml coconut cream
-
5 pcs red finger chilis, sliced (use more if you want a spicier dish)
-
0.7 g pepper
-
6 bowls rice
Nutrition
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