Ginataang Gulay

creamy vegetable stew in coconut cream with pork and shrimp in a pan

5 from 5 votes

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.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 671kcal

Author: Lalaine Manalo

Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1/2 pound pork belly, cut into 1-inch strips
1/2 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
1/2 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. Bring to a simmer and continue to cook 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.

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