I suppose it is true that in learning you will teach, and in teaching you will learn. I occasionally receive emails from readers expressing appreciation of how Kawaling Pinoy facilitates their everyday cooking. Thank you, thank you for all your kind words and positive feedback. I am glad to know you are finding value in this little web space of mine. The truth is, as I blog and share recipes here, I am learning and discovering along with you. Take for instance this gising-gising, I’ve never tried it much less heard of it until a few days ago when I was searching on the internet for ways to use up the coconut cream I had leftover from the Ginumis I made. If I wasn’t always actively looking for fresh meal ideas for the site, I would have missed out on this minced pork and green bean dish which was absolutely glorious.
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground pork
- 1 tablespoon shrimp paste
- 2 cups coconut milk
- salt and pepper to taste
- 4 Thai chili peppers, ends trimmed and minced
- 1 cup coconut cream
- 1 pound green beans, ends trimmed and cut into ½-inch lengths
- In a skillet over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add pork and cook, breaking apart with back of spoon, until lightly browned. Add shrimp paste and continue to cook, stirring occasionally, for about 4 to 5 minutes or until shrimp paste starts to lightly brown.
- Add coconut milk and bring to a boil. Add chili peppers. Season with salt and pepper to taste. Lower heat and simmer for about 10 to 15 minutes or until pork is cooked through. Add coconut cream. Add green beans, stirring to combine, and continue to cook for about 15 minutes or until green beans are tender yet crisp and liquid is reduced and begins to render fat. Serve hot.
Hi, first I have to say I love this dish, it’s delicious.
I have all of the ingredients in my house except for the beans, is it okay to put peas with this?
I’ve never tried this with green peas but it sounds like a great substitute. I think it would work 🙂
Hi, what is the shrimp paste use for? Can i go without it? 🙂
Hi Lalaine,
I just love this dish. I made mine spicier and hotter. My friends just loved them. Thanks. Keep on posting those delicious recipes. Luvu
Hi Olivia
I am a wimp when it comes to spicy foods and 1 to 2 of those fiery siling labuyo is all I can handle. Of course, feel free to add as much heat as you can.
Thank you so much for all your lovely comments. 🙂