One thing I love about blogging, other than always being surrounded by food (of course!), is meeting awesome people. It’s always great to know folks (you, especially!) who share my great love for all things yummy.
I was introduced to Mia via her regular comments on Kawaling Pinoy and I was so excited to find out, like me, she also blogs about food! Have you checked her website yet? Not only does she share Filipino recipes, she mixes in Russian delicacies as well. I also like that along with classics, she also showcases dishes I’ve never heard of, much less tried.
And here again, these Dalaguete specialty called banana meat. Saba bananas stuffed with sauteed ground pork and fried until golden and delicious? I was duly intrigued and with good reason.
These banana boats are truly a culinary adventure, the salty meat and the sweet bananas marrying well into one awesome bite. So good, I ate the four pieces I made in one sitting and wished thereafter that I made more.
- ½ onion, peeled and chopped
- 1 clove garlic, peeled and minced
- ½ pound ground pork
- 1 tablespoon soy sauce
- salt and pepper to taste
- 4 ripe but firm Saba bananas
- ½ cup flour
- ½ cup water
- In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and garlic and cook until limp. Add ground pork and cook, breaking up to small pieces with back of the spoon, for about 8 to 10 minutes or until lightly browned. Add soy sauce and continue to cook, stirring regularly, until meat is cooked through. Season with salt and pepper to taste. Remove meat from pan and in a colander, drain any excess liquid. Allow to cool to touch.
- Peel bananas. With a knife, make an incision on one side of the bananas. Using a spoon, gently stuff the banana with the ground meat. Make sure not to overstuff bananas as they will split open!
- In a small bowl, combine flour and water. Whisk together until smooth and well blended. Spoon mixture over stuffed bananas to cover meat filling.
- In a pan over medium heat, heat about 2-inches deep of oil. Gently place bananas stuffed side up into hot oil. Cook for about 3 to 5 minutes or until golden brown. Remove from heat and drain on paper towels. Serve warm.