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Gising-gising with crispy pork belly
A spicy dish from the Philippines! Winged beans, finger chilies, okra, squash and shrimp paste are cooked in coconut milk, and chopped crispy pork belly is added toward the end.
Course
Main Course
Cuisine
Filipino
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
1
red onion
peeled and diced
1
teaspoon
minced garlic
1
tablespoon
minced ginger
½
cup
diced tomatoes
2
finger chilies
thinly sliced
fish sauce
1
teaspoon
shrimp paste
2
cups
thinly sliced winged beans
1
cup
sliced okra
2
cups
cubed squash
1 ½
cups
coconut milk
¼
cup
coconut cream
crispy pork belly
(as much or as little as you like) cut into bite-sized pieces
Instructions
Set the stove to medium and heat the cooking oil in a pan.
Saute the onion, garlic, ginger, tomato and chilies for a minute.
Pour in about a tablespoon of fish sauce, stir in the shrimp paste, cover and cook until softened, about three minutes.
Add the winged beans, okra and squash.
Pour in the coconut milk.
Cover the pan and simmer until all the vegetables are done.
Pour in the thick coconut milk, stir and bring to a simmer.
Taste and add more fish sauce, if needed.
Toss in the crispy pork belly.
Serve your
gising-gising
with crispy pork belly with newly-cooked rice.