GINATAANG SANTOL
created by: ☂♥Rain♥☂
This Recipe was handed down to me by a Bicolana friend, Manay Lina way back when I still in Subic Bay, Philippines circa 1990's. I was skeptical at first because the Santol fruits was eaten by us raw pairing it with salt or sauteed Shrimp paste. After tasting this delicacy I was hooked and became one of my favorite side dish. This is pretty good served with Fried fish.
Here's What you need:
4 to 5 lbs of Santol ( I bought mine frozen from Seafood City)
2 Coconut milk in can
1 Coconut cream
1 lb pork belly (diced)
Shrimp Paste
Siling Haba or Jalapeños ( I used red pepper since it was the only pepper at hand)
Minced Garlic
Sliced Onion
Procedure
Peel santol. Cut in halves, remove the seeds and set aside. Dice pulp. Sprinkle about 1/2 teaspoon salt over the diced santol, mix then pick up handfuls of the diced pulp and squeeze to remove some of the juice.
In a deep pan combine pork, coconut milk, shrimp paste, onions and garlic, stirring every now and then to avoid curdling. When the mixture boils, add in santol and correct saltiness, add salt or more shrimp paste as needed. Continue stirring slowly until the mixture boils until the liquid was reduced in half. Add in the pepper and let the mix simmer until the coco milk is thick and the oil started to appear.
In a deep pan combine pork, coconut milk, shrimp paste, onions and garlic, stirring every now and then to avoid curdling. When the mixture boils, add in santol and correct saltiness, add salt or more shrimp paste as needed. Continue stirring slowly until the mixture boils until the liquid was reduced in half. Add in the pepper and let the mix simmer until the coco milk is thick and the oil started to appear.
Served hot or cold with Steamed white rice and Fried Fish.
