Entree: Philippines – Bicol – Ginataang Santol (Santol fruit stewed in coconut milk with pork and spicy aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) pork belly, cut into 1/2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 12 g)
- 1 small thumb ginger (about 1 oz / 30 g), peeled and julienned
- 1 1/2 lb (680 g) santol fruit, peeled and flesh coarsely sliced (discard seeds) or pre-prepared santol pieces
- 2 cups (480 ml) coconut milk (thick)
- 1 cup (240 ml) coconut cream or additional thick coconut milk (optional for richer stew)
- 2–4 pieces siling labuyo (bird's eye chilies) or to taste, crushed
- 2 tbsp (30 g) bagoong alamang (fermented shrimp paste) or 2 tbsp (30 ml) fish sauce, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (30 g) spinach or moringa leaves (optional)
- Salt to taste

Instructions

1. Heat the vegetable oil in a wide skillet or pot over medium heat. Brown the pork belly pieces until lightly caramelized, about 6–8 minutes.
2. Push the pork to the side and sauté the onion, garlic, and ginger until the onion is soft and translucent, about 4 minutes.
3. Add the santol pieces and stir to combine with the pork and aromatics; cook 3–4 minutes to begin softening the fruit.
4. Pour in the thick coconut milk and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered for 15–20 minutes, skimming any excess oil from the surface if desired.
5. Stir in the bagoong alamang or fish sauce and crushed siling labuyo. Simmer another 5–10 minutes until santol is tender and the coconut milk has slightly reduced.
6. If using, add the coconut cream for a richer finish and stir through. Adjust salt and pepper to taste.
7. Fold in spinach or moringa leaves in the final minute to wilt, if using.
8. Serve hot with steamed white rice.