Spicy Winged Beans and Ground Pork Stew in Coconut Cream
Who Cooked It Better?
“Gising-Gising” by Locavore VERSUS “Gising-Gising” Recreated by Tiny Kitchen @ 29K.
At times we find ourselves eating out at a restaurant to get inspired by meals beyond our tiny kitchen, expand our palates, and recreate the gastronomic experience at home.
100% of the time we’re like, “Hey, we can definitely cook this dish better at home!” Thus, the #PlateDiscoverySeries was born! This is our pilot post in this meal series.
Gising-Gising is a Filipino dish made with winged beans, french beans, ground pork, and simmered to a creamy and spicy stew. It translates to “Wake-Up – Wake Up”, possibility meant to give your taste buds a good kick, and keep you awake until you come craving for more.
We recreated this dish with fresh coconut cream and milk, lean ground pork, and garnished with oven-roasted cherry tomatoes and garlic in avocado oil.
Ingredients
For Roasted Cherry Tomatoes and Garlic:
- 1 cup cherry tomatoes, ripe but not soft
- 1 head garlic
- 8 cloves garlic
- Avocado oil
- Dried thyme
- Salt and pepper to taste
For Gising-Gising:
- 2 cups winged beans
- 1 cup french beans
- 1/2 kilo ground pork
- 1/2 cup Siling Pang Sigang (Green Chili Pepper or similar)
- 2 cups coconut cream
- 2 cups coconut milk
- 1/8 cup garlic, minced
- 1/2 cup onion, minced
- 2 tablespoons Oil
- Splash of fish sauce
- Optional: Spring onion and Siling Labuyo (Chili Red Pepper) for garnish
Procedure
For Roasted Cherry Tomatoes and Garlic:
Arrange cherry tomatoes, garlic head, and garlic cloves in an oven-safe pan or glass casserole. Make sure to leave some space to ensure even roasting.
Sprinkle with dried thyme. Drizzle generously with avocado oil. Season with salt and pepper. Add a little bit more dried thyme.
Roast in 400 °F / 204 °C oven for 20 minutes or until tomatoes start to char.
For Gising-Gising:
Saute onion and garlic in a deep pan. Add ground lean pork. Saute until cooked or it becomes golden brown but not crunchy.
Stir in coconut milk. Simmer uncovered for 10-15 minutes or until reduced.
Stir in coconut cream. Simmer uncovered to 10-15 minutes or until desired consistency is reached.
Season with salt, pepper, and a splash of fish sauce.
Add winged beans. Simmer uncovered for about 1 minute. Add siling pang sigang / green chili pepper and french beans. Simmer uncovered for about 1 minute. Stir often to prevent coconut cream and milk from lumping.
Serve with roasted cherry tomatoes and garlic.
Garnish with the chopped red chili peppers, spring onions.
Tiny Kitchen @ 29K 