Sinantolan (Ginataang Santol) Recipe
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Sinantolan (Ginataang Santol) Recipe
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Try this Sinantolan recipe made with minced cotton fruit flesh (santol) with coconut cream, shrimp paste, and chili. Seduce your tastebuds with its spicy, salty, and slightly citrusy flavors. Perfect with steamed rice and grilled or fried fish or meat.
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Ingredients
- 5 large santol (cotton fruit) about 2 pounds
- ½ pound pork belly cut into small cubes or ground pork
- ¼ cup water
- 1 tablespoon oil if needed
- 1 medium yellow onion chopped finely
- 5 cloves garlic minced
- ⅓ -½ cup uncooked shrimp paste you can also use the sauteed shrimp paste, if that is what you prefer
- 1 tablespoon brown sugar optional
- 3 pcs green long chilis cut into diagonal slices
- 3 pcs chili labuyo uncut
- 1 can coconut milk 400ml
- 1 can coconut cream 400ml
- 1 tablespoon soy sauce optional
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Instructions
- Peel the santol and place in a bowl with water. Once all are peeled, cut each in half and scoop out the seeds with a spoon. You can eat the seed as they will not be used for the recipe. Put back the seeded pieces to the bowl of water until all are done.
- In a shallow pan, add the pork belly and pour water over it. Turn heat on to medium and let it simmer until fat is rendered and the pork has shrunk and turned crispy and golden brown. You may add a bit of oil if needed.
- Meanwhile, grate the santol flesh using a coarse grater or use a food processor or chop it finely with a knife. Place the grated flesh over a cheese cloth and squeeze out as much liquid as you can. Discard the liquid and set the flesh aside.
- Once pork is cooked to golden, add the onions and cook for some seconds until translucent followed by the garlic and cook until soft and aromatic.
- Add the shrimp paste and brown sugar and mix. Cook for 3-5 minutes until shrimp paste is cooked and sugar has melted.
- Add the shredded santol, breaking it loose with your hand while adding to the pan. Toss in the green long chilis and labuyo.
- Pour in coconut milk and season with salt and pepper as needed. Let it simmer until liquid is fully absorbed.
- Pour in the coconut cream and lower heat to medium-low and continue to cook, stirring from time to time, until the coconut cream almost turns to oil.
- Add soy sauce, if using. Check again if it needs more salt and pepper.
- Turn off the heat and transfer to a serving dish and enjoy with steaming hot rice. Alternatively, pack them in glass jars for storage or gifting.
Nutrition Information
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Calories
590kcal
(30%)
Carbohydrates
11g
(4%)
Protein
13g
(26%)
Fat
58g
(89%)
Saturated Fat
39g
(195%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
111mg
(37%)
Sodium
285mg
(12%)
Potassium
454mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
9IU
(0%)
Vitamin C
5mg
(6%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 58g | 89% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 285mg | 12% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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