Sauteed Banana Blossom
Sautéed Banana Blossom is a Filipino dish made with tender banana blossoms cooked in coconut milk. The slight bitterness of the blossoms blends with the creamy coconut milk and the flavors of garlic, onions, and ginger. It’s easy to make and works well as a side dish or a main meal, especially when served with rice. This recipe highlights the unique taste of banana blossoms in a healthy and satisfying way.
Ingredients
- 1 banana blossom, peeled and sliced
- 1/2 pound pork belly, sliced into small pieces (or any pork cut)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 1 cup coconut milk
- 1 tablespoon fish sauce (adjust to taste)
- 1-2 green chilies, sliced (optional)
- Salt and vinegar (for soaking the banana blossoms)
- Cooking oil
Instructions
- In a pan, heat a little cooking oil over medium heat. Add the sliced pork belly and brown it on all sides until crispy and cooked through. Once browned, remove the pork and set it aside.
- Using the same pan and the pork fat, sauté the chopped onion until soft. Add the minced garlic and ginger, and sauté until fragrant.
- Add the prepared banana blossoms to the pan and cook for 2-3 minutes, stirring well.
- Pour in the coconut milk and bring it to a simmer. Add the fish sauce and stir everything together.
- Return the browned pork to the pan and let everything simmer for about 15-20 minutes, or until the banana blossoms are tender and the coconut milk has reduced slightly.
- For a bit of heat, add the sliced green chilies and stir to combine.
- Serve hot with steamed rice.
Notes
Undercooked banana blossoms can be tough and harder to digest, which may cause stomach discomfort. To avoid this, simmer the banana blossoms in liquid, like coconut milk or broth, for at least 30 minutes or until tender. Proper cooking softens the fibrous texture, making it easier to eat and digest.
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