Ginataang Gulay
A creamy vegetable stew featuring pork slices and a mix of vegetables cooked in coconut milk with different spices and seasonings.
Ingredients
- 1 tbsp canola oil
- 1 onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 1/2 pound pork belly (cut into 1-inch strips)
- 1/2 pound medium shrimp (peeled and deveined)
- 1 tbsp shrimp paste
- 2 cans coconut milk (13.5 ounces each coconut milk)
- 8 ounces frozen young green jackfruit (thawed and cut into 1-inch pieces or 1 (20 ounces) can young green jackfruit)
- 1/2 medium calabasa (peeled, seeded, and cut into 1-inch cubes)
- 12 pieces green beans (ends trimmed and cut into halves
- 2 medium eggplant (ends trimmed and cut into 1-inch thickness)
- 1 pinch salt (or to taste)
- 1 pinch pepper (or to taste)
Instructions
- Heat the oil in a wide pan over medium heat then add the onions and garlic. Cook them until they are softened then add the pork.
- Cook the pork until it is lightly browned. Make sure to stir it occasionally while it is cooking to prevent it from sticking to the pan.
- Add the shrimp and cook it just until the color changes to pink.
- Add shrimp paste and cook (make sure to stir regularly) for about 1 to 2 minutes then add the coconut milk.
- Bring the mixture to a simmer and continue to cook for about 3 to 5 minutes until it is slightly thickened and reduced.
- Add the jackfruit and cook it for about 3 to 5 minutes.
- Add the kalabasa and cook it until it's tender but not falling apart.
- Add the green beans and eggplant and continue to cook until the vegetables are tender and the sauce is thickened.
- Make sure the ingredients are well mixed before seasoning with salt and pepper to taste then serve.
Notes
Increase the amount of coconut milk to four cups if you are using fresh jackfruit as it takes longer to cook compared to when it is canned or frozen.