Ginataang Puso ng Saging is a delicious vegetable dish made with banana heart, diced pork, and chili peppers in a rich coconut sauce. Rich, creamy and tasty, it’s the perfect accompaniment to grilled meat or fish.
Puso ng saging, or banana heart, is one of my favorite things to cook. In fact, you’ll find a good few recipes on the blog made with this vegetable and each one is as delicious as the other.
In the mood for moist, juicy burgers? Banana heart makes an amazing meatless option. Want a new twist on lumpia? My lumpiang puso ng saging are absolutely addicting! Looking for a delicious vegetable dish? Kilawing puso ng saging is a must-try!
To add to our list of banana heart recipes, here’s my newest obsession, ginataang puso ng saging. With succulent pork belly, a rich, creamy coconut sauce, and a kick of spice from chili peppers, it’s the perfect vegetable side dish for your favorite grilled meat or fish!
This is a quick and easy vegetable dish you can have ready in a pinch. Make sure to salt, rinse, and squeeze the liquid out of the shredded banana heart to rid of acrid sap.
Four pounds of banana heart may sound a lot but once you peel the outer layer and get to the edible core, you’ll yield roughly 4 to 5 cups of shredded puso. I used 2 Thai chili peppers (sili labuyo) to spice things up but feel free to use more or less according to taste.
Also, please have plenty of steamed rice ready. You’ll need it. 🙂
Ginataang Puso ng Saging is a delicious vegetable dish made with banana heart, diced pork, and chili peppers in a rich coconut sauce. Rich, creamy and tasty, it's the perfect accompaniment to grilled meat or fish.
- 2 large banana heart (about 4 pounds)
- 2 tablespoons rock salt
- 1 tablespoon vegetable oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 pound pork belly, diced
- 1 tablespoon fish sauce
- 1 can (14.5 ounces) coconut milk
- 2 Thai chili peppers, stemmed and minced
- salt and pepper to taste
Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off the stem and discard. Cut banana core into half and slice thinly.
In a large 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 the to release bitter sap. Rinse very well with cold water.
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add banana heart. Cook, stirring occasionally, for about 3 to 5 minutes or until releases liquid.
Add coconut milk and chili peppers. Lower heat, cover, and continue to cook until vegetable is tender, pork is cooked through, and sauce is thickened.
Season with salt and pepper to taste. Serve hot.