Ginataang Kalabasa at Sitaw
Ingredients
4 cloves garlic, minced
1 T minced ginger
1/2 yellow onion, chopped
1 half kalabasa/kabocha squash, cut into 1/2 inch cubes
1 bunch sitaw/long beans (I used red sitaw), cut into 3 inch pieces
2 handfuls of spinach
1.5 lb pork belly, cut into cubes/strips
2 - 13.5 oz cans of coconut milk
Note: I use 2 cans to make this extra creamy, but you could potentially get away with 1 can
1 spoonful Bagoong Alamang
Cooking oil
Patis, to taste
Steamed white rice (for serving)
Instructions
Over medium heat, saute the garlic for 1 minute or until fragrant and the pieces start to get sticky. Lower heat if needed.
Add minced ginger and saute for 1 minute
Add chopped onion and saute until just translucent.
Turn heat to medium high and add pork belly until just brown on the outside.
Add the coconut milk, stir, then cover for 5 minutes.
Uncover and add cubed kalabasa pieces. Cover for 8-10 minutes. Kalabasa should be just softened on the outside.
Add sitaw and cover again for 2 minutes.
Add spinach and cover for 30 seconds.
Add bagoong alamang and stir.
Add patis to taste (I added a small splash, and added more with my individual serving)
Serve with steamed white rice.
