Are you looking for a flavourless side dish that is simple to prepare? Try the banana heart, pork, coconut milk, and stew peppers-based Ginataang Puso ng Saging. Rich and delicious, it goes great with grilled meat or fish.
Table Of Contents
- How to Prepare Banana Heart:
- Ingredient notes
- How to serve and store
- More ginataang recipes
- Ginataang Puso ng Saging
Banana blossom, also known as puso ng saging, is one of my favorite dishes to prepare. In fact, there are quite a few recipes using this vegetable on the blog, and each one is equally delicious.
Do you feel like a juicy burger? A fantastic meatless option is the banana heart. Want to give lumpia a new twist? It’s very difficult to stop using this lumping puso ng saging! In search of a mouthwatering vegetable dish? You must try kilawing puso ng saging!
My most recent favourite, ginataang puso ng saving, is a new addition to our collection of banana blossom recipes.
This is the quick and flavorful vegetable side dish you’ve been looking for!
This sauteed banana heart with tender pork and coconut sauce is sure to hit the spot! It’s creamy and spicy, and pairs well with your favorite grilled meat or fish.
This creamy banana heart stir-fry is quick and easy to make and most of the work involved in preparing the banana heart which needs to be salted to rid of its acrid sap.
How to Prepare Banana Heart:
- Remove and discard the fibrous outer layers and the yellow flowers (“baby bananas”) until you reach the pale, softer core.
- Using a knife cut and discards the stem portion.
- Cut vertically into two halves.
- Slice each half thinly.
- In a bowl, place shredded banana hearts and about 2 tablespoons of rock salt. Let sit for about 10 to 15 minutes. Squeeze well to dispel liquid and rinse a few times under cold, running water to remove saltiness.
- Place in a bowl of cold water until ready to use to keep from discoloring.
- Four pounds of the banana heart may sound like a lot, but once you peel the outer layer and get to the edible core, you’ll yield roughly four to five cups of shredded puso.
- The recipe calls for pork belly which cooks to melt in your tender and brings plenty of flavors. You can also use shrimp or flaked tinapa for a switch-up in protein.
- I used two Thai chili peppers (sili labuyo) to spice things up but feel free to use more or less according to taste.
How to serve and store
- Ginataang Puso ng saging is delicious for lunch or dinner with steamed rice and grilled or fried fish.
- As the dish contains coconut milk, it spoils more quickly than most foods. For food safety, do not leave outside of refrigeration for more than two hours.
- Transfer leftovers to a container with a lid and refrigerate for up to 3 days.
- Reheat in a pan over medium heat or in the microwave at 2 to 3 -to minute intervals until completely heated through.
Ginataang Puso ng Saging
Rock your tastebuds with creamy Ginataang Puso ng Saging! It’s easy to make, budget-friendly, and a tasty side dish to grilled meat or fish.
- Peel and discard the outer, fibrous skin layers of the banana heart until you reach the lighter, softer core.
- Trim off the stem and discard. Cut into half and slice thinly.
- In a large bowl, place the shredded banana heart and rock salt. Let stand for about 10 to 15 minutes or until it begins to release liquid. Using hands, squeeze to release bitter sap. Rinse very well with cold water and drain.
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add banana heart. Cook, stirring occasionally, for about 3 to 5 minutes or until releases liquid.
- Add coconut milk and chili peppers. Lower heat, covers, and continues to cook for about 15 to 20 minutes or until the vegetable is tender, the pork is cooked through, and the sauce is thickened.
- Season with salt and pepper to taste. Serve hot.