Ginataang Puso ng Saging

Banana blossoms are simmered in coconut milk, shrimp paste, and chilies.

Course Main Course, Side Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 276kcal

Author Nora Rey

Cost $12-$15

Equipment

Wok or Sauté pan

Ingredients

2 banana blossoms (puso ng saging) peeled and sliced; see note
8 ounces shrimp shelled and deveined; see note
8 ounces pork belly or shoulder sliced; see note
2 tablespoons julienned ginger
4 garlic cloves minced
1 medium onion chopped
1 tablespoon shrimp paste raw or sautéed
1 (13.5-oz) can coconut milk
2 red or green chili peppers (sub: Thai chili peppers or labuyo) whole or sliced; adjust to taste
Fish sauce, salt, and pepper adjust to taste
Neutral oil for searing and sautéing

US Customary - Metric

Instructions

Peel the tough outer layers of the banana blossom until you reach the softer, paler core. Cut off the stem and slice the core into thin strips.
Soak them in a bowl of water mixed with about 2 tablespoons of vinegar (or lemon juice) to prevent it from turning light brown. If there's too much sap, massage the slices gently with coarse salt. Keep them submerged until ready to use.
Season the shrimp with salt and pepper. Then, quickly sear them in a bit of oil over over high heat, just until they change color. Transfer them to a plate.
Place the pork in the pan and add a small amount of water. Cook it over medium heat, letting the meat brown and crisp up as the fat renders out. Season with salt.
If the pan seems dry, add a bit more oil as needed. Once the pork is browned and crispy, push it to one side of the pan.
Over medium heat, sauté ginger until lightly browned. Add garlic and onion, then continue to sauté until softened.
Add the shrimp paste, then sauté with the aromatics and pork.
Add the coconut milk and stir everything together, scraping the bottom of the pan. Then, increase the heat and bring it to a boil.
Drain the soaked banana blossoms and rinse a few times. Squeeze out the excess water, then add them to the pan along with the chilli peppers. Cook for 10-15 minutes, or until the banana blossoms are tender.
Add the shrimp and season with fish sauce, salt, and pepper to your taste. If the mixture is too thick or dry, add more coconut milk or water to achieve the desired consistency. Then, turn off the heat.

Notes

Banana blossoms (Puso ng saging): This is the tear-shaped banana flower (also called heart or blossom) found at the end of a banana cluster. You'll need 2 large banana hearts.
Proteins: I used shrimp and pork belly; feel free to use tofu or chicken.
Shrimp paste: You can use raw or sautéed shrimp paste. Alternatively, smoked fish or dried fish can be used as substitutes.

Nutrition