This is a rich stew made with boneless pork, coconut milk, butternut squash and string beans. It is made with shrimp paste, but if you cannot find that, a mixture of fish sauce and maybe a little salt will do just fine.
Pork Ginataan with Squash and String Beans
Time to Make
- 10 minutes of preparation
- 50 minutes of cooking
- 1 1/2 pounds boneless pork, cut into cubes
- 1 1/2 cup beef broth
- 2 cups coconut milk
- 1/4 cup shrimp paste (or substitute with fish sauce and salt)
- 1 small butternut squash, peeled, seeded, and cut into cubes
- 1 small bunch of string beans, cut into 2-inch lengths
- 1 medium yellow onion, sliced
- 1 1/2 teaspoons minced garlic
- 3 tablespoons cooking oil
- 1/4 teaspoon ground black pepper
- Use a large pot or Dutch oven and heat the oil over medium high heat. Stir in the garlic and onion and sauté a couple of minutes. Stir in the pork and brown on all sides.
- Pour in the broth and bring to a boil Add the coconut milk and return to a boil. Cover the pot and reduce the heat to medium low and cook until the pork is tender, about 30 minutes.
- Add the squash and cook another 8 to 10 minutes.
- Stir in the shrimp paste (or fish sauce). Add the string beans. Cover and cook another 3 to 5 minutes. Taste and add salt if needed.
- Serve with rice if desired.