Ginataang Kalabasa at Pechay

Ingredients for Ginataang Kalabasa at Pechay

• 400 g pork belly, cut into small cubes
• 1/2 medium butternut squash, cubed
• 2 large bunches pechay, chopped
• 2 cups coconut milk
• 3 tbsp bagoong monamon
• 5 garlic cloves, minced
• 1 small red onion, chopped
• 3 finger chilies, chopped
• Freshly ground black pepper, to taste
• Oil, for cooking

How to cook Ginataang Kalabasa at Pechay

1. 1.Heat oil in a wok over medium heat. Cook pork belly until browned and lightly crisp.
2. 2.Add garlic, onion, and finger chilies; sauté for 1 to 2 minutes until fragrant.
3. 3.Add squash and stir-fry a few minutes, until its edges begin to color.
4. 4.Pour in coconut milk, bring to a boil, then simmer for 10 minutes until squash is tender.
5. 5.Stir in bagoong monamon and pechay. Simmer 2 minutes until wilted, season with black pepper, and serve with rice.