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Ginataang Puso ng Saging

Ginataang Puso ng Saging

Looking for an easy side dish that's full-on flavor? Try Ginataang Puso ng Saging made with banana heart, pork, coconut milk, and chili peppers. It's creamy, tasty, and perfect for grilled meat or fish.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 large banana hearts (about 4 pounds)
  • 2 tbsp rock salt
  • 1 tbsp canola oil
  • 1 onion, peeled and chopped
  • 3 clove garlic, peeled and minced
  • 0.5 lb pork belly, diced
  • 1 tbsp fish sauce
  • 1 can coconut milk
  • 2 piece Thai chili peppers, stemmed and minced
  • 0 salt and pepper to taste

Instructions

  1. Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core.

  2. Trim off the stem and discard. Cut into half and slice thinly.

  3. In a big bowl, place the shredded banana heart and rock salt. Let stand for about 10 to 15 minutes or until it begins to release liquid. Using hands, squeeze to release bitter sap. Rinse very well with cold water and drain.

  4. Put large pan - medium heat and warm up some oil. Add onions and garlic and Cook it until softened.

  5. Add pork and cook, stirring occasionally, until golden at the edges.

  6. Add fish sauce and Keep cooking for about 1 to 2 minutes.

  7. Add banana heart. Cook, stirring now and then, for about 3 to 5 minutes or until releases liquid.

  8. Add coconut milk and chili peppers.

  9. Lower heat, cover, and Keep cooking for about 15 to 20 minutes or until vegetable is tender, pork is cooked through, and sauce is thickened.

  10. Add salt and pepper to taste. Serve while hot.

  11. After slicing and salting the banana heart, keep in a bowl of cold water until ready to use to prevent discoloration.

  12. Cook the coconut sauce at a gentle simmer, and do not boil lest it curdles or separates.