Ginataang Puso ng Saging Recipe (Banana Blossom)

Ginataang puso ng saging is a Filipino dish made with banana blossom cooked in coconut milk. This version has pork belly, shrimp, shrimp paste, and chilies.

If you have ever seen a banana blossom and wondered what to do with it, make this.

It is the purple flower at the end of a banana cluster, and the tender inner part can be cooked like a vegetable.

Ingredients You'll Need

Notes and Substitutions

• Banana blossoms (puso ng saging): These are the purple, tear-shaped flowers found at the end of a banana cluster. You will need 2 large banana blossoms.
• Proteins: I used shrimp and pork belly. Chicken or tofu will also work.
• Shrimp paste: You can use raw or sautéed shrimp paste. Smoked or dried fish will also work.

How to Make Ginataang Puso ng Saging

Step 1: Prepare the banana blossoms

Peel off the tough outer layers. Remove the small yellow flowers between the layers as you go.

Continue peeling until you reach the pale, tender center. Cut off the stem, then thinly slice the center (which is the edible part).

Place the slices in a large bowl of water with 2 tablespoons of vinegar or lemon juice. This helps keep them from turning brown.

If the slices release a lot of bitter sap, gently rub them with coarse salt. Keep them in the water until you are ready to cook them.

Step 2: Sear the shrimp

Season 8 ounces of shrimp with salt and pepper.

Heat a little oil over high heat and quickly sear the shrimp just until they change color. Transfer them to a plate.

Step 3: Brown the pork

Add 8 ounces of pork belly and a small amount of water to the pan.

Cook over medium heat until the water evaporates and the fat starts to come out.

Season lightly with salt and cook until the pork is browned and slightly crisp.

Add a little oil only if the pan is dry. Push the pork to one side of the pan.

Step 4: Cook the aromatics

Add 2 tablespoons julienned ginger and cook until lightly browned.

Add 4 garlic cloves (minced) and 1 medium onion (chopped), then cook until softened and fragrant.

Step 5: Add the shrimp paste

Add 1 tablespoon shrimp paste and cook for about a minute, mixing it with the pork and aromatics.

Step 6: Add the coconut milk

Pour 1 can of coconut milk and stir well.

Scrape up any browned bits from the bottom of the pan.

Let the sauce simmer over medium-low heat.

Step 7: Cook the banana blossoms

Drain the banana blossoms and rinse them well under cold water.

If you used salt, rinse a few times. Gently squeeze out the extra water.

Add the banana blossoms and chilies to the pan.

Simmer for 10 to 15 minutes, or until tender.

Step 8: Add the shrimp and season

Return the shrimp to the pan. Season to taste with fish sauce, salt, and pepper.

If the sauce is too thick, add a little coconut milk or water.

Turn off the heat once the shrimp are cooked through.

Serve and enjoy your ginataang puso ng saging with steamed white rice or sinangag!

Recipe FAQs

More Coconut Milk Recipes

• Ginataang manok: Chicken and vegetables cooked in coconut milk.
• Laing: Taro leaves cooked in coconut milk with chilies.
• Bicol express: Spicy pork cooked with coconut milk and shrimp paste.
• Ginataang mais: Sticky rice and corn cooked in sweetened coconut milk.
• Ginataang bilo-bilo: Sticky rice balls, fruit, and root vegetables cooked in sweetened coconut milk.
• Ginataang alimango: Crab cooked in coconut milk with vegetables.
• Ginataang hipon: Shrimp cooked in a creamy coconut sauce.
• Ginataang langka: Young jackfruit cooked in coconut milk.
• Ginataang ampalaya: Bitter melon cooked in coconut milk.