Spicy Ginataang Baboy with Papaya and Malunggay
This dish will be successful if you use the suggested ingredients listed in the recipe below. For example, using coconut cream or “kakang gata” is better compared to regular coconut milk because it is richer. I also suggest that you use unripe papaya rather than its alternative because it goes well when cooked with coconut cream.
Cooking Spicy Ginataang Baboy with Papaya and Malunggay is easy. Really! You just need to sauté the garlic, onion, ginger, and pork. Add the coconut milk, water, and pork cube and then cook it until the pork gets tender. Add the papaya and the rest of the ingredients. That’s it!
It has a balanced flavor; the coconut cream made it rich, while the chili peppers added spice. I think that the combination of coconut cream, chili peppers, and papaya was successful, to begin with; while the addition of pork and other ingredients made it even better.
Cooking Spicy Ginataang Baboy with Papaya and Malunggay is easy. Really! You just need to sauté the garlic, onion, ginger, and pork. Add the coconut milk, water, and pork cube and then cook it until the pork gets tender. Add the papaya and the rest of the ingredients. That’s it!
It has a balanced flavor; the coconut cream made it rich, while the chili peppers added spice. I think that the combination of coconut cream, chili peppers, and papaya was successful, to begin with; while the addition of pork and other ingredients made it even better.
Spicy Ginataang Baboy with Papaya and Malunggay
Prep time
Cook time
Total time
Author: Dokumentaryong Pinoy
Recipe type: Pork
Cuisine: Filipino
Serves: 4
Ingredients
- ½ lb. pork shoulder, cut into cubes
- 1 cup fresh malunggay leaves
- 1 small unripe papaya, sliced into wedges
- 5 pieces Thai or bird’s eye chili peppers
- 2 ½ cups coconut cream (kakang gata)
- 3 thumbs ginger, sliced into thin strips
- 1 medium yellow onion, chopped
- 4 cloves garlic, crushed
- ¼ teaspoon ground black pepper
- 1 Knorr pork cube
- 1 cup water
- 2 ½ tablespoons fish sauce
- 3 tablespoons cooking oil
Instructions
- Heat oil in a cooking pot.
- Sauté garlic, onion, and ginger until the onion gets soft.
- Add the pork and ground black pepper. Continue to sauté until it turns brown.
- Pour the coconut cream and water into the pot. Let boil.
- Add the Knorr pork cube. Set the heat to low. Cover the pot and then continue to cook for 40 minutes or until the pork gets tender.
- Add the papaya and chili peppers. Stir and then cook for 10 minutes.
- Add the malunggay leaves and fish sauce. Continue to cook for 5 minutes.
- Transfer to a serving plate. Serve with warm rice.
- Share and enjoy!
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