Ginataang Santol (Sinantolan)
This is a recipe for sinantolan or ginataang santol.
- Prep time
- 12 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pieces santol (peeled and seeds removed)
- 1/4 lb. ground pork
- 3 cups coconut cream
- 2 pieces long green pepper (siling pansigang sliced crosswise)
- 5 pieces Thai chili or siling labuyo
- 3 tablespoons shrimp paste
- 1 medium red onion (minced)
- 3 cloves garlic (crushed)
- 3 tablespoons cooking oil
Instructions
- 1
Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred.
- 2
Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside.
- 3
Heat oil in a pan. Saute garlic and onion.
- 4
Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown.
- 5
Add the minced santol. Cook for 3 to 5 minutes.
- 6
Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half.
- 7
Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates.
- 8
Transfer to a serving plate. Serve.
- 9
Share and enjoy!