It’s easy to remember the ingredients for Pork Ginataan with Squash and String beans. First, you have the meat, which is pork. Second, you have the squash and string beans as the main vegetables. Lastly, you have the gata or the coconut milk used to simmer all of the ingredients mentioned earlier.
Pork Ginataan Recipe and Preparation Tip
Ginataan recipes are popular to the Filipinos because the simmered coconut milk not only adds flavor to any dish, but it also heightens whatever flavor the main ingredients already has. Traditionally, the preparation time for any ginataan dish is rather long, as you have to get the coconut, and shred the coconut meat yourself using your “pangkayod.” However, with the ingenuity of the coconut vendors in the town markets; having the coconut milk shredded once the coconut is opened, has made following this pork ginataan with squash and string beans recipe easier. This then cuts the preparation time and makes it an appealing dish to make. Lastly, the combination of meat and vegetables is perfect for meat-eaters and veggie eaters alike.
Sautee first the ingredients and toss in the pork, after which you add the coconut milk. Depending on how thick you want the dish to be, you can either splurge or scrimp on the coconut milk. Let the coconut milk cover all of the ingredients simmer and voila, you have a tasty ginataan dish.
Since the coconut milk tends to get really oily once the dish is cooked, this pork ginataan is best eaten with heaps and heaps of that perennial staple, steamed rice. For the side dips, you have a choice of Bagoong Alamang, Bagoong Isda or Patis. However, you can also choose to pour it in the recipe itself to add a seafood taste. For the more daring ones, tweaking this pork ginataan with squash and string beans recipe and adding red chillis or siling labuyo in the dish will also help balance out the oiliness of the dish as well.
- 1½ lbs. pork, cubed
- 1½ cup beef broth
- 2 cups coconut milk
- ¼ cup shrimp paste (bagoong)
- 1 small butternut squash, cubed
- 1 small bundle of string beans, cut into 1-2 inch pieces
- 1 medium yellow onion, sliced
- 1½ teaspoons minced garlic
- 3 tablespoons cooking oil
- ¼ teaspoon ground black pepper
- Salt to taste
- Heat the cooking oil in a cooking pot.
- Once the oil gets hot, saute the garlic and onion.
- Add the ground black pepper. Stir and then add the pork. Cook the pork until the color turns light brown.
- Pour the beef broth in the cooking pot. Let it boil.
- Add the coconut milk. Stir and allow to boil once more. Cover and cook in low to medium heat until the pork gets tender.
- Add the squash. Stir, cover and cook for 8 to 10 minutes.
- Add the shrimp paste. Stir.
- Add the string beans. Cover and cook for 3 to 5 minutes. Add salt only if needed.
- Transfer to a serving plate. Serve.
- Share and enjoy!