Pork Ginataan

This Pork Ginataan Recipe  is one of the easiest Filipino dishes to make. A simple pork and coconut milk recipe that just needs a few steps from sauteing the pork chunks with garlic, ginger, and onions. Simmer together, with tomatoes and coconut milk until the pork is tender, then add the coconut cream, salt, pepper, and a handful of chillies for that extra boost of flavor and spice. Lastly, adding malunggay leaves not only for its health benefits but it adds a nice touch of color making the dish look even more lively.

Pork Ginataan Recipe :

Ingredients:

• 1 kilo pork belly ( chunks )
• Ginger ( sliced )
• 5 cloves garlic ( chopped )
• 1 medium onion ( sliced )
• 2 medium tomatoes ( sliced )
• 1 cups coconut milk
• Pepper to taste
• 1 cup coconut cream
• Salt to taste
• Red chillies
• ¼ cup malunggay ( moringa leaves )

Steps:

1. In a pan, saute the pork belly until it changes into a light brown color. Add in ginger and cook these together for a few minutes before adding the garlic and onion.
2. Once these smell fragrant add in the tomatoes and saute these for a few minutes. Pour in the coconut milk. Cover and simmer at medium low heat until the pork is tender. Adding more water as needed.
3. To check if it’s tender, the pork should be easily pierced with a fork. Then pour in the coconut cream. Turn the heat to low to avoid the milk from curdling. 
4. Add salt to taste and the red chillies in. Let these cook for 8 – 10 minutes or more until the sauce thickens. Mix in the malunggay leaves, cooking thes until the leaves wilt. And it’s done!

How to Cook Pork Ginataan

“Ginataan” which is pronounced as ‘gee-nah-ta-an’ is a popular dish in the Philippines, known for it’s savory coconut based sauce that’s filled with aromatics like garlic, onion, and ginger, sometimes with the addition of tomatoes, shrimp paste, or fish sauce, the style of sauce and use of meat like pork, chicken, beef, fish, shrimp and many others depends on the region. The Bicol region being more popularly well-known for having a spicy based sauce as it’s filled with a good amount of red and or green chillies. 

This pork belly ginataan recipe is an easy dish made of pork belly chunks sliced into smaller to medium sized pieces to quicken the cooking time. These chunks are sauteed until it turns into a light brown color, adding aromatics like ginger, garlic, and onions. Cooking everything together until it smells aromatic, then add in the tomatoes do add a savory profile and pops of color, saute for a bit until soft before pouring in the coconut milk. Simmer everything together until the pork feels tender, but if it’s still lacking-add more water to simmer the pork. The pork should be tender enough that you can easily pierce it with a fork. Once ready, pour in the coconut cream, salt, pepper, and red chillies. Simmer for a bit until the sauce thickens and the chillies feel a bit more tender. For any additionally leafy vegetables like malunggay leaves, add these at the end and cook these only until the leaves wilt.

A versatile dish where the pork ginataan ingredients are easily found and customizable. You can use any type of meat or add different vegetables to suit your diet, a popular one being “Ginisang Kalabasa with Pork”, some adding string beans or any leafy vegetables. This pork in coconut milk recipe will surely hold a place in your list of weekday and monthly menu.

Questions

• Ginataang baboy calories

Pork ginataan calories amount to around 150 for 1 cup (90 – 100 grams).

• Other meats to use ?
  • Aside from the pork belly you can also use leaner meats like pork ribs for “Pork Ribs Ginataan“, or ground pork for “Ground Pork Ginataan“.
  • For meatier versions use beef chunks for “Baka with Gata“. Do note that the smaller these are the quicker it’ll cook, so the best side would be 1 inch chunks or smaller.
  • A healthier version would be “Ginataang Kalabasa with Chicken“, using any part of the chicken as you’d like.
  • For those who prefer seafood, try “Ginataang Hipon” or “Ginataang Kalabasa at Sitaw with Shrimp“, or for a mix of meats and seafood try mixing together shrimp and pork for “Pork and Shrimp Ginataan“.

• Additional ingredients:
  • Try adding squashes or pumpkin for a “Ginataang Kalabasa with Pork Recipe“. This adds color and helps absorb most of the sauces. 
  • You can also try “Pork Ginataan with Squash and String beans” which gives you a fuller and rich fiber meal.
  • If squashes are not available, use unripened papaya or green papaya for “Ginataang Baboy with Papaya“.
  • For some sweetness add jackfruit to create “Pork Ginataang Langka“.
  • If you prefer not to eat rice with the dish, you can also add in mung beans cooked separately in another pot of water, simmering these until soft. Then add this into the dish with the coconut milk for “Pork Monggo Ginataan“.
  • For a really savory Filipino dish, try cooking adobo-pork adding coconut milk or cream at the end, letting these simmer together to make a “Pork Ginataang Adobo Recipe“.
  • “Binagoongan Baboy sa Gata” or “Pork Binagoongan with Gata” is pork ginataan with bagoong or the same recipe with an addition of shrimp paste which makes the dish turn slightly pink and really gives it an umami kick.

• Can you make it vegetarian?
  • “Ginisang Kalabasa at Talong” or Pumpkin/Squash with eggplant stewed in coconut sauce. It’s colorful, filling, and healthy, great for bone, heart, and eye health.
  • For a more simple but still fiber filled dish try “Sitaw sa Gata” (gintaang string beans), “Ginataang Pechay” ( using Chinese chards ), or “Ginataang Spinach“
  • For those who just want a spicy but still creamy side dish, try “Ginataang Sili” replacing the meat with green or red chillies, or both.

Try our other Ginataang recipes here : 

• Ginataang Pork Adobo
• Ginataang Puso ng Saging sa Tulingan ( Tuna and Banana heart stewed in coconut sauce )
• Ginataang Papaya at Manok ( Green Papaya and Chicken )
• Ginataang Alimasag ( crab )
• Ginataang Halo-halo ( the warm version of the usual summer favorite “halo-halo” )

Pork Ginataan Resipi: (Tagalog version)

Mga Sankap:

• 1 kilo pork belly ( hiniwa ng malaki )
• Luya ( hiniwa ng pahaba )
• 5 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa )
• 2 kamatis ( hiniwa )
• 1 tasa pangalawang piga ng niyog
• Paminta panlasa
• 1 tasa unang piga ng niyog
• Asin panlasa
• Pulang sili
• ¼ tasa malunggay

Paano Lutuin :

1. Sa kawali, lutuin ang baboy hanggang mag kulay kayumanggi ang mga ito. Haluan ng luya at lutuin ng ilang minuto bago haluan ng bawang at sibuyas.
2. Pag mabango na ang mga ito, haluan ng kamatis at lutuin ng ilang minuto. Buhusan ng pangalawang piga ng niyog. Takpan at pakuluin sa katamtamang init hanggang lumambot ang mga baboy.
3. Para malaman kung laumambot ito, dapat mabilis itong tusukin gamit ang tinidor. Ihalo dito ang unang piga ng niyog at paminta. Pahinain ang apoy para maiwasang magbuo-buo ang gata.
4. Lagyan ng asin at pulang sili. Lutuin ng 8 – 10 minuto o hanggang kumapal ang sarsa. Haluan ng malunggay at lutuin hanggang lumanta ang mga ito.