Guinataang Puso Ng Saging, Baboy At Hipon Recipe

INGREDIENTS:

• 1 pc Banana Bud (puso ng saging), whole, julienne
• 2 tbsp salt
• 1/4 cup lemon juice
• 4 tbsp vegetable oil / canola
• 1 lb pork loin
• 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp pepper, black, ground
• 3 cloves Garlic
• 1/2” Ginger, julienne
• 1 pc onion, medium, julienne
• 2 pcs tomato, medium, sliced 1/8”
• 2 cups water
• 2 cups coconut milk
• 1/2 cup Sake or Sherry wine
• 1 tbsp Shrimp Base (sysco)
• 1 lb shrimp, large,peeled and deveined
• 1 pc jalapeño pepper, seeded, julienne

INSTRUCTIONS:

1. In a bowl,combine banana bud and salt. Let sit for 15 minutes,then squeeze moisture out of banana bud to remove the puckery taste. Wash well and drain as you squeeze
2. In a wok or a deep braising pan, pour oil. Brown pork that has been dusted in flour seasoned with salt and pepper. Remove from the fire and set aside.
3. In the same vessel, sauté garlic, ginger and onion. Cook until the garlic is lightly browned. Add onion and sauté until translucent. Add tomatoes and continue cooking for another 5 minutes.
4. Add browned pork and water. Bring to boil and simmer for 15 minutes until tender
5. Add coconut milk, sake, and banana bud. Return to a boil and simmer for another 15 minutes. Stir gently while simmering.
6. Add shrimp and jalapeño peppers. Simmer and cook for 10 minutes. Stir.

Source: Isla Kulinarya

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