Philippines 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 stovetop, with the different ingredients added at various times to ensure each is cooked to perfection.
Recipe Servings: 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 garlic cloves, peeled and minced
- ½ lb (226 g) pork belly, cut into 1-inch (2.5-cm) strips
- ½ lb (226 g) medium shrimp, peeled and deveined
- 1 Tbsp (15 ml) sautéed shrimp paste
- 1 can (19 oz) kakang gata (coconut cream)
- 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
- ½ medium calabaza squash, peeled, deseeded, 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
- Ground black pepper, to taste
Directions
- Pour oil into a large, wide frying pan and heat over medium heat.
- Add onions and garlic to pan and sauté until limp.
- Add pork and cook, stirring occasionally, until lightly browned.
- 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.
- Add coconut cream and water to pan. Bring to a simmer and continue to cook for about 3–5 minutes, until slightly reduced.
- Add jackfruit and cook for an additional 3–5 minutes.
- Add calabaza squash and cook until tender, but still firm.
- Add green beans and eggplant. Continue cooking until vegetables are tender and sauce thickens.
- Season with salt and pepper to taste, remove from heat, and transfer to a serving dish.
- Serve hot.
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