Looking for an easy side dish that's full-on flavor? Try Ginataang Puso ng Saging made with banana heart, pork, coconut milk, and chili peppers. It's creamy, tasty, and perfect for grilled meat or fish.
Puso ng saging, or banana blossom, is one of my favorite things to cook. In fact, you'll find a good few recipes on the blog made with this vegetable; each one is as delicious as the other.
In the mood for juicy burgers? Banana heart makes a fantastic meatless option. Want a new twist on lumpia? This lumpiang puso ng saging is seriously addictive! Looking for a delicious vegetable dish? Kilawing puso ng saging is a must-try!
To add to our list of banana blossom recipes is my newest favorite, ginataang puso ng saving. If you're looking for an easy vegetable side dish that's full of flavor, this is it!
This sauteed banana heart with tender pork and coconut sauce is sure to hit the spot! It's creamy and spicy and pairs well with your favorite grilled meat or fish.
This creamy banana heart stir-fry is quick and easy to make, and most of the work involved is preparing the banana heart, which needs to be salted to remove its acrid sap.
How to Prepare Banana Heart:
- Remove and discard the fibrous outer layers and the yellow flowers ("baby bananas") until you reach the pale, softer core.
- Using a knife, cut and discard the stem portion.
- Cut vertically into two halves.
- Slice each half thinly.
- In a bowl, place shredded banana heart and about 2 tablespoons of rock salt. Let sit for about 10 to 15 minutes. Squeeze well to dispel liquid and rinse a few times under cold, running water to remove saltiness.
Cooking tips
- After slicing and salting the banana heart, keep in a bowl of cold water until ready to use to prevent discoloration.
- Cook the coconut sauce at a gentle simmer, and do not boil lest it curdles or separates.
Ingredient notes
- Four pounds of banana heart may sound like a lot, but once you peel the outer layer and get to the edible core, you'll yield roughly four to five cups of shredded puso.
- The recipe calls for pork belly, which cooks to melt in your tender and brings plenty of flavors. You can also use shrimp or flaked tinapa for a switch-up in protein.
- I used two Thai chili peppers (sili labuyo) to spice things up but feel free to use more or less according to taste.
How to serve and store
- Ginataang puso ng saging is delicious for lunch or dinner with steamed rice and grilled or fried fish.
- The dish contains coconut milk, so it spoils more quickly than most foods. For food safety, do not leave outside of refrigeration for more than two hours.
- Transfer leftovers to a container with a lid and refrigerate for up to 3 days.
- Reheat in a pan over medium heat or in the microwave at 2 to 3-minute intervals until completely heated through.
More ginataang recipes
Ingredients
- 2 large banana hearts (about 4 pounds)
- 2 tablespoons rock salt
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- ยฝ pound pork belly, diced
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 2 Thai chili peppers, stemmed and minced
- salt and pepper to taste
Instructions
- Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core.
- Trim off the stem and discard. Cut into half and slice thinly.
- In a large bowl, place the shredded banana heart and rock salt. Let stand for about 10 to 15 minutes or until it begins to release liquid. Using hands, squeeze to release bitter sap. Rinse very well with cold water and drain.
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add banana heart. Cook, stirring occasionally, for about 3 to 5 minutes or until releases liquid.
- Add coconut milk and chili peppers.
- Lower heat, cover, and continue to cook for about 15 to 20 minutes or until vegetable is tender, pork is cooked through, and sauce is thickened.ย
- Season with salt and pepper to taste. Serve hot.
Notes
- After slicing and salting the banana heart, keep in a bowl of cold water until ready to use to prevent discoloration.
- Cook the coconut sauce at a gentle simmer, and do not boil lest it curdles or separates.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Marcos says
Hi! I'm from central America, I didn't know you could use the banana hearts for cooking, we usually just cut it and throw it away but with this recipe, I'm kinda exited to do it, I just have a question; Can I replace the coconut milk with something else? I live in near the mountains and get coconuts here's really hard.
Katrina says
Hi Tita Lalaine,
My husband and I were raised here in Canada not knowing how to cook any Filipino food. So we reply on your recipes a lot.
What can I substitute the pork belly with? We donโt eat pork in my family.
Thank you!
Lalaine says
Hello Katrina,
Thank you so much. I am glad you find the recipes here helpful.
If you don't like pork, you use tinapa flakes. Just pan-fry them lightly to heat up, debone and then flake the meat. Add during the last 10 minutes of cook time. So yummy!
G says
We use shrimps as substitute.
Angel says
Thank you for this recipe ,this is indeed helpful.I just cook this dish for dinner and they love it.
Lalaine says
I am glad everyone enjoyed the recipe ๐
Cynthia says
Hi, Lalaine. I can't find puso ng saging in Pittsburgh. What do you think would be a good sub for it? Btw, made Sinantomas a couple of nights ago. Didn't have peas, added bell peppers instead. Still turned out good. Your website is one of my faves. Thanks for sharing your recipes!
Lalaine says
Hi Cynthia,
Thank you so much for your feedback. I am glad you enjoyed the sinantomas. Love the idea of bell peppers, will definitely try that next time I make the dish.
Regarding a good substitute for banana heart, I guess any vegetable you can cook in coconut milk? I saw a recipe before using kale leaves cooked a la ginataan or like "laing". I haven't personally tried it but it's on my to-cook list.
liz says
Wow! i always see those in the Asian markets but i get intimidated by it. Maybe with your instructions, i'll try it ๐ this looks so good!
Lalaine says
Give this vegetable a try. It's really easy to make, just follow the prep instructions and it will turn out delicious ๐
Beth Carlos says
want to cook better with new dishes for my family
Lalaine says
I hope the recipes here will be helpful ๐
MIRIAM BORLAZA says
excellent FOOD &RCEPIES kAWALING pINOY IS NOT SELFISH IN SHARINBG SHE SHARE ALL SECRETS OF GOOD COOKING. cAN I HAVE MORE OF YOUR PINS? tHANKS MIRIAM BORLAZA
Lalaine Manalo says
Thank you so much!
MIRIAM BORLAZA says
excellent FOOD &RCEPIES