1/2 lb pork belly or pork shoulder, cut into strips
5 cloves garlic, minced
1 medium onion, minced
2 tbsp fish sauce
2 tbsp cooking oil
1 can, 14.5 oz coconut milk
salt and pepper to taste
2 pieces chili pepper, siling labuyo (optional)
Watch me how I made this delicious Ginataang Puso ng Saging :)
This dish is best served with hot steamed rice!
HOW TO PREPARE:
Trim off stem of banana heart. Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Cut in half and slice thinly. Soak in cold water with salt for 20 minutes then squeeze to release bitter sap. Rinse at least 3-4 times and drain well. Set aside.
In a pan or wok, heat cooking oil.
Saute garlic then add onion and cook until translucent.
Add pork and cook, stirring occasionally until color turns light brown.
Add fish sauce and continue to cook for about 5 minutes or until pork is tender.
Add the banana heart. Stir occasionally and cook until softened and releases liquid, about 5-10 minutes.
Add the coconut milk. Cover and simmer while stirring occasionally about for 10 minutes or until sauce gets thick.