Ginataang Puso ng Saging with Pork

Instructions

Remove the tough outer layers of the banana blossom. Quarter it lengthwise and trim away the hard inner core. Thinly slice the remaining portions crosswise into shreds.

Transfer the shredded banana blossom to a large bowl. Add the coarse salt, half of the vinegar, and about 3/4 cup of water. Mix and massage gently, then soak for 15 minutes to draw out the sap and keep the blossom from browning.

Squeeze the banana blossom firmly to remove as much liquid and sap as possible. Rinse thoroughly with clean water, then squeeze again to remove the excess moisture.

Transfer the banana blossom to a clean bowl. Add the remaining vinegar and toss to combine. Squeeze out the excess liquid once more and set aside.

Heat a cooking pan over medium heat. Add the pork belly and cook without additional oil until lightly browned and some of the fat has rendered.

Pour in about 3/4 cup of water. Cover, reduce the heat, and simmer for 15 to 18 minutes, or until the pork becomes fork-tender. Allow the water to evaporate, leaving the rendered pork fat in the pan.

Add the garlic to the same pan and sauté for 30 seconds, or until fragrant. Add the onion and cook for 1 minute, or until softened. Stir in the ginger, bagoong alamang, and chopped Thai chili peppers. Continue sautéing for another minute.

Pour in the coconut milk and bring to a gentle simmer. Cook for 2 minutes.

Add the prepared banana blossom and toss until evenly coated with the coconut milk mixture. Pour in about 1/4 cup of water, cover, and simmer over low heat for 5 to 8 minutes, or until the banana blossom becomes tender.

Season with ground black pepper to taste. Add the sliced long green chili peppers and simmer uncovered for another minute, or until the sauce thickens slightly.

Transfer to a serving dish and serve warm with steamed white rice. Share and enjoy!

Dinner,Main Course,Main Dish