Ginataang baboy
Filipino
Ginataang baboy
Pork, eggplant, and okra simmered in coconut milk. A pot of ulam for rice.
Creamy, garlicky, and meant for hot rice. I use pork belly or shoulder. A red chili, or siling haba, is optional. The photograph is the pot I cooked.
Before you cook
Ginataan means cooked in gata, coconut milk. Baboy is pork. It is ordinary ulam, the food that goes with rice, not a feast dish. Eggplant and okra drink up the sauce. The same pot is made all over the Philippines with whatever vegetable is cheap that week.
- Serves
- 4
- Time
- 50 min
- Level
- Weeknight
- Energy
- 600kcal
Contains fish.
Equipment
- Wide pot or deep frying pan
- Knife and board
- Wooden spoon
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 2510 kJ
- 600 kcal
- Protein
- 28 g
- Fat
- 48 g
- Carbohydrate
- 12 g
- Sugars
- 4 g
- Fibre
- 3 g
- Salt
- 1.6 g
- Sodium
- 640 mg
This batch, 4 servings, is about 10042 kJ (2400 kcal), with 16 g sugars and 6.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oil and cook the garlic, onion, and ginger until soft.
- 02
Add the pork and cook until it is no longer pink and the edges have a little colour. Season lightly.
- 03
Pour in the coconut milk and the fish sauce or soy. Bring it to a simmer.
- 04
Cook uncovered on a low heat for 25 to 30 minutes, until the pork is tender and the sauce starts to thicken.
- 05
Stir in the eggplant and okra. Simmer another 10 to 15 minutes, until the vegetables are soft.
- 06
Taste it. Add the chili if you want heat, or a splash of water if the sauce is too thick.
- 07
Serve with steamed rice and plenty of sauce.
Times are a guide. If it needs another minute, give it another minute.
To serve
Hot steamed rice, with extra coconut sauce spooned over it.
Keeping it
Cool it, box it, and eat it within 3 days. The coconut sauce thickens in the fridge. Loosen it with a splash of water when you reheat it.
Leftovers
- Ginataang on garlic rice
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Ginataang baboy
Serves 4 · 50 min
Ingredients
- 500 g pork belly or shoulder, in chunks
- 1 tbsp oil
- 4 garlic cloves, minced
- 1 thumb of ginger, sliced
- 1 onion, chopped
- 1 ½ cups coconut milk, from 1 to 2 cups
- ½ cup water, if the sauce needs it
- 2 tbsp fish sauce or soy sauce
- 1 medium eggplant, in rounds or half-moons
- 7 okra, ends trimmed, from 6 to 8
- 1 red chili or siling haba, optional
- salt and pepper
Method
- Heat the oil and cook the garlic, onion, and ginger until soft.
- Add the pork and cook until it is no longer pink and the edges have a little colour. Season lightly.
- Pour in the coconut milk and the fish sauce or soy. Bring it to a simmer.
- Cook uncovered on a low heat for 25 to 30 minutes, until the pork is tender and the sauce starts to thicken.
- Stir in the eggplant and okra. Simmer another 10 to 15 minutes, until the vegetables are soft.
- Taste it. Add the chili if you want heat, or a splash of water if the sauce is too thick.
- Serve with steamed rice and plenty of sauce.
To serve
Hot steamed rice, with extra coconut sauce spooned over it.
Keeping it
Cool it, box it, and eat it within 3 days. The coconut sauce thickens in the fridge. Loosen it with a splash of water when you reheat it.