Ginataang Gulay
Ginataang Gulay is a hearty vegetable stew with pork and shrimp cooked in coconut milk. It's creamy, flavorful, and best enjoyed with steamed rice.
Servings: 6 Servings
Calories: 671kcal
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound pork belly, cut into 1-inch strips
- ½ pound medium shrimp, peeled and deveined
- 1 tablespoon shrimp paste
- 2 cans (13.5 ounces each) coconut milk
- 8 ounces frozen young green jackfruit, thawed and cut into 1-inch pieces or 1 (20 ounces) can young green jackfruit
- ½ medium calabasa, peeled, seeded, and cut into 1-inch cubes
- 12 pieces green beans, ends trimmed and cut into halves
- 2 medium eggplant, ends trimmed and cut into 1-inch thickness
- salt and pepper to taste
Instructions
- 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 shrimp and cook just until the color changes to pink.
- Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut milk. Simmer for about 3 to 5 minutes until slightly thickened and reduced.
- Add jackfruit and cook for about 3 to 5 minutes.
- Add kalabasa and cook until tender but not falling apart.
- Add green beans and eggplant and continue to cook until vegetables are tender and sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Video
Notes
If using fresh jackfruit, increase coconut milk to 4 cups and cook longer as the vegetable takes a few more minutes to cook than when canned or frozen.
Nutrition
Calories: 671kcal | Carbohydrates: 44g | Protein: 19g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 354mg | Potassium: 1494mg | Fiber: 12g | Sugar: 14g | Vitamin A: 2513IU | Vitamin C: 40mg | Calcium: 187mg | Iron: 8mg