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Ginataang Gulay

This rich Filipino classic uses coconut cream, squash, and green beans to complement strips of pork belly. Like many Filipino dishes, ginataang gulay is simmered in a frying pan on the stove top, with the different ingredients added at various times to ensure each is cooked to perfection. Recipe Serving: Serves 6

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 Tbsp (15 ml) vegetable oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 lb (226 g) pork belly, cut into 1-inch (2.5-cm) strips
  • 1/2 lb (226 g) medium shrimp, peeled and deveined
  • 1 Tbsp (15 ml) sautéed shrimp paste
  • 1 can (19 oz) coconut cream (kakang gata)
  • 1 cup water
  • 8 oz (226 g) frozen young green jackfruit, thawed and cut into 1-inch (2.5-cm) pieces, or 1 can (20 oz/566 g) young green jackfruit
  • 1/2 medium calabaza squash, peeled, seeded, and cut into 1-inch (2.5-cm) cubes
  • 10–12 green beans, ends trimmed and cut into halves
  • 2 medium eggplants, ends trimmed and cut into 1-inch (2.5-cm) thick slices
  • salt to taste
  • Pepper to taste

Directions

  1. Pour oil into a large, wide frying pan and heat over medium heat.
  2. Add onions and garlic to pan and sauté until limp.
  3. Add pork and cook, stirring occasionally, until lightly browned.
  4. Add shrimp to pan and cook just until color changes to pink. Add shrimp paste and continue cooking, stirring regularly, for 1–2 more minutes.
  5. Add coconut cream and water to pan. Bring to a simmer and continue to cook for about 3–5 minutes, until slightly reduced.
  6. Add jackfruit and cook for an additional 3–5 minutes.
  7. Add calabaza squash and cook until tender, but still firm.
  8. Add green beans and eggplant. Continue cooking until vegetables are tender and sauce thickens.
  9. Season with salt and pepper to taste, remove from heat, and transfer to a serving dish.
  10. Serve hot.