An indigenous Filipino dish made from banana blossoms, sautéed in garlic and onion and boiled in a rich and creamy coconut milk, seasoned with salt and pepper for finale. You can also add pork or any meat if you want.
- 2 whole puso ng saging or banana blossoms
- 1/2 kilo pork cut into small pieces (optional)
- 2 tablespoon rock salt
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1/4 cup sliced onions
- 1/4 cup sliced tomatoes
- 2 tablespoon vinegar
- 1 cup coconut cream or kakang gata
- salt and pepper to taste
- Red chili pepper (garnish)
Slice puso ng saging thinly crosswise. Add salt then let stand for a few minutes. Squeeze off bitter juice. Rinse in running water then squeeze dry.
In a skillet, heat oil then sauté garlic, onion and tomatoes. Add small pork pieces, continue to saute. Add puso ng saging and vinegar. Bring to boil without stirring. Season to taste then add the kakang gata. Heat for a few minutes more.
Photo Courtesy of goddessmishka