Ginataang Baboy with a Chinese Twist

Ingredients

In this adaptation, we incorporate Chinese stir-frying techniques and flavors to the traditional Filipino ginataang baboy. The original dish typically uses pork belly and is cooked in coconut milk with spices like garlic, ginger, and chili peppers. However, for the American Chinese version, we use lean pork slices and stir-fry them with a variety of vegetables, adding a touch of soy sauce for a savory umami flavor. The result is a lighter and more vibrant dish that showcases the best of both cuisines. We alse have the original recipe for Ginataang baboy, so you can check it out.

• 500g (1.1 lb) lean pork, thinly sliced 500g (1.1 lb) lean pork, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup snap peas 1 cup snap peas
• 1 carrot, julienned 1 carrot, julienned
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced pork, soy sauce, minced ginger, and minced garlic. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the marinated pork slices and stir-fry until they are browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced bell peppers, snap peas, and julienned carrot. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. 5.
   Pour in the coconut milk and bring it to a simmer. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Return the cooked pork to the skillet and stir to combine with the vegetables and coconut milk. Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Pork — Choose lean cuts of pork, such as pork loin or tenderloin, for a healthier option. Make sure to slice the pork thinly to ensure quick and even cooking.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the coconut cream is well mixed.

Tips & Tricks

• For added heat, you can include sliced chili peppers or a dash of chili flakes.
• Feel free to customize the vegetable selection based on your preference or seasonal availability.
• Serve the Coconut Pork Stir-Fry with steamed jasmine rice for a complete meal.
• If you prefer a thicker sauce, you can simmer the coconut milk for a few extra minutes to reduce it slightly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Coconut Pork Stir-Fry hot, garnished with fresh cilantro. Pair it with steamed jasmine rice for a satisfying and complete meal.

Presentation advice

Arrange the stir-fried pork and vegetables on a large serving platter, allowing the vibrant colors to shine through. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.