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 canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground pork
- 1 tablespoon shrimp paste
- 1 cup 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 1/4-inch thick
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground pork and cook, breaking apart with the back of the spoon, until lightly browned.
- Add shrimp paste and continue to cook, stirring occasionally, for about one minute.
- Add coconut milk and chili peppers. Bring to a simmer.
- Lower heat and simmer for about 8 to 10 minutes or until pork is cooked through and liquid is reduced.
- Add coconut cream and green beans, stirring to combine, and continue to cook for about 3 to 5 minutes or until green beans are tender yet crisp and sauce is reduced and begins to render fat.
- Season with salt and pepper to taste. Serve hot.