Ginataang Gulay

Ingredients for Ginataang Gulay

• 250 g pork belly, thinly sliced
• 2 large Asian eggplants, cut into 2-inch pieces
• 1 bunch string beans, cut into 2-inch pieces
• 300 g okra, cut into 2-inch pieces
• 1/4 squash or buttercup, cut into 1-inch pieces
• 1 red onion, finely chopped
• 1/2 head garlic, minced
• 2 tablespoons bagoong (fermented shrimp paste)
• 4 bird's eye chillies, chopped
• 400 ml coconut milk
• 1/2 cup water
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Cooking oil

How to cook Ginataang Gulay

1. 1.Heat oil in a wok over medium heat and brown pork belly; push it to one side.
2. 2.Add garlic and onion and sauté until fragrant and soft.
3. 3.Add squash and okra, stir-fry 2 minutes, then cover on low heat for 5 minutes.
4. 4.Add string beans and eggplant; stir-fry 2 minutes.
5. 5.Stir in coconut milk, water, bagoong, and chillies. Cover and simmer over medium heat for 5 to 8 minutes until vegetables are tender.
6. 6.Season with black pepper and fish sauce, then serve with rice.