Ginataang Gulay
Servings: 6 Servings
Ingredients
- 1 tablespoon 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 sauteed shrimp paste
- 1 can 19 ounces coconut cream (kakang gata)
- 1 cup water
- 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
- 10 to 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 limp. Add pork and cook, stirring occasionally, until lightly browned. Add shrimps and cook just until color changes to pink. Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut cream and water. 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 calabasa and cook until tender but firm. 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.