Pork Ginataan with Squash and String Beans

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


4 entrees

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
  • salt


  1. 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.
  2. 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.
  3. Add the squash and cook another 8 to 10 minutes.
  4. 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.
  5. Serve with rice if desired.


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