Ginataang Gulay
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
671 kcal
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Course
Main Course
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Cuisine
Filipino
Ginataang Gulay
Description
In this Ginataang Gulay recipe, pork belly and shrimp form the protein base simmered together with young green jackfruit, calabasa, green beans, and eggplant. Aromatics like onion and garlic are sautéed in oil before adding the meat and seafood, followed by shrimp paste which enriches the dish with umami. The addition of coconut milk creates a creamy sauce that thickens as it simmers, coating the vegetables and proteins.
The vegetables are added in stages according to their cooking times to ensure tenderness without falling apart, resulting in a harmonious mix of textures. Jackfruit provides a slightly fibrous element, while calabasa lends sweetness and creaminess. The dish is seasoned with salt and pepper to taste before serving.
Ginataang Gulay is commonly served hot as a filling main course, pairing well with steamed rice. This recipe reflects traditional Filipino cooking methods and flavors centered on coconut milk and shrimp paste.
Notes advise that if fresh jackfruit is used instead of canned or frozen, additional coconut milk and longer cooking time may be required to achieve proper tenderness.
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- ½ pound pork belly cut into 1-inch strips
- ½ pound Shrimp medium, peeled and deveined
- 1 tablespoon shrimp paste
- 2 cans coconut milk
- 8 ounces young green jackfruit frozen, thawed and cut into 1-inch pieces or 20 oz canned
- ½ calabasa medium, peeled, seeded, and cut into 1-inch cubes
- 12 pieces green beans ends trimmed and cut into halves
- 2 eggplant medium, ends trimmed and cut into 1-inch thickness
- salt to taste
- black pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add shrimp and cook just until the color changes to pink.
- Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut milk. Simmer for about 3 to 5 minutes until slightly thickened and reduced.
- Add jackfruit and cook for about 3 to 5 minutes.
- Add kalabasa and cook until tender but not falling apart.
- Add green beans and eggplant and continue to cook until vegetables are tender and sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- When using fresh jackfruit, increase coconut milk to 4 cups and extend cooking time to ensure the jackfruit becomes tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 19g | 38% |
| Fat | 51g | 78% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 354mg | 15% |
| Potassium | 1494mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 2513IU | 50% |
| Vitamin C | 40mg | 44% |
| Calcium | 187mg | 19% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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