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Adobong Puso ng Saging (Filipino Banana Blossom Adobo)
Adobong Puso ng Saging is a traditional Filipino vegetable dish that elevates the humble banana blossom by cooking it adobo-style in a rich blend of soy sauce and vinegar, along with tender pieces of pork. This resourceful recipe transforms the often-overlooked banana heart into a hearty, meat-like dish that captures the signature tangy-savory profile of Filipino adobo while providing a sustainable way to use the entire banana plant. The banana blossom's naturally firm texture absorbs the bold flavors of garlic, shallots, and the adobo braising liquid, creating a satisfying main course that pairs perfectly with steamed rice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 3
Calories: 250 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 1 large banana blossom puso ng saging
- 150 g fatty pork sliced (liempo)
- ¼ cup soy sauce toyo
- ⅓ cup cane vinegar suka
- ¼ cup water tubig
- 6 cloves garlic minced (bawang)
- 2 shallots minced (sibuyas tagalog)
- salt asin
- freshly ground black pepper paminta
- cooking oil mantika
Instructions
- First, prepare your banana blossom (puso ng saging) by removing all the dark red outer layers. Cut it into wedges. Rub some oil on your hands before handling to prevent staining.
- Fill a large pot with water and bring to a boil. Add the banana blossom wedges and boil for 30 minutes at medium-high heat, until tender when pierced with a fork. Drain well in a colander and let cool for 5-10 minutes. Once cool, slice into smaller, bite-sized pieces.
- Heat your wok over medium-high heat (175°C/350°F). Add oil and fry the pork pieces until golden brown, about 5-7 minutes. Add minced garlic and sauté until golden and fragrant, about 1-2 minutes. Add minced shallots and cook for another 2 minutes until they turn clear.
- Add the sliced banana blossom to the wok and stir-fry for 2 minutes, mixing well with the pork and aromatics. Pour in the soy sauce and vinegar. Important: Don't stir for the first 2 minutes to let the vinegar cook properly.
- After 2 minutes, stir everything together and lower heat to medium. Let it simmer for 5 minutes, stirring occasionally. If it looks dry, add water a spoonful at a time. Season with salt and black pepper to taste.
- Your dish is ready when the sauce has reduced slightly and the banana blossom is tender but still holds its shape. Let it rest for 5 minutes before serving with hot rice.
- For leftovers, let cool completely and store in a covered container in the refrigerator for up to 3 days. When reheating, add a splash of water and heat in a pan until hot throughout.
Cup of Yum
Notes
- Choose banana blossoms that are firm and have tight, maroon-colored outer leaves
- Rub your hands with oil before handling the banana blossom to prevent staining
- Don't skip the initial boiling process as this removes any bitter taste
- When cooking with vinegar, let it boil first before stirring to achieve the right adobo flavor
- Keep some of the boiling liquid to add later if needed
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
20g
(7%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.01g
Sodium
800mg
(33%)
Potassium
121mg
(3%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 800mg | 33% |
| Potassium | 121mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.