Prepare to tantalize your taste buds with a mouthwatering Filipino dish that will transport you straight to the vibrant streets of the Philippines! This Spicy Ginataang Baboy with Papaya and Malunggay is not just a meal, it's a culinary journey that combines creamy coconut milk, tender pork belly, and nutritious moringa leaves into one irresistible comfort food. Whether you're a spice lover or a curious foodie looking to explore authentic Filipino cuisine, this recipe promises to deliver an explosion of flavors that will leave you craving more with every single bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- Pork belly, cubed
- Coconut milk
- Green papaya, sliced
- Malunggay (moringa leaves)
- Chili peppers
- Garlic, minced
- Onion, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: cubed pork belly, coconut milk, sliced green papaya, malunggay (moringa leaves), chili peppers, minced garlic, chopped onion, salt, and pepper.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
- Add the minced garlic to the pot and continue to sauté for another minute until fragrant, being careful not to let it burn.
- Introduce the cubed pork belly to the pot. Cook the pork until it is browned on all sides, stirring occasionally. This should take about 5-7 minutes.
- Once the pork is browned, pour in the coconut milk. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
- Add the sliced green papaya to the pot. Season with salt and pepper to taste, and add the chili peppers according to your spice preference. If you like it spicier, you can slice the chili peppers and add them directly to the pot.
- Cover the pot and let the mixture simmer for about 15-20 minutes, or until the pork is tender and the papaya is cooked through. Stir occasionally to ensure nothing sticks to the bottom of the pot.
- Once the pork and papaya are tender, add the malunggay (moringa leaves) to the pot. Stir gently to incorporate the leaves and cook for an additional 2-3 minutes until they are wilted.
- Adjust the seasoning with more salt and pepper if necessary. Remove from heat and let it sit for a few minutes before serving.
- Serve the Spicy Ginataang Baboy with Papaya and Malunggay hot over steamed rice, allowing the rich coconut sauce to soak into the rice.
Tips
- Choose fatty pork belly for maximum flavor and tenderness - the fat helps create a rich, creamy sauce.
- Use fresh coconut milk if possible; it makes a significant difference in taste and texture.
- Control the spice level by adjusting the number of chili peppers to suit your preference.
- Allow the dish to rest for a few minutes after cooking to let the flavors meld together.
- For extra depth, you can add a splash of fish sauce during cooking.
- Ensure you don't overcook the malunggay leaves to preserve their nutritional value and vibrant color.
- Serve immediately with steamed white rice to soak up the delicious coconut sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
