Squash was one of the vegetables I cooked for my kids when they were growing up. I used to mash and combine it with rice, meat, or fish and other vegetables. It is highly nutritious and very versatile as it can be baked, sautéed with other vegetables or cooked as a soup. My favorite way of using squash is to cook it with other vegetables like in pinakbet and dinengdeng.
Ginisang kalabasa and baguio beans is a Filipino dish that I learned to cook from my mom. It traditionally consists of squash and snake beans (sitaw), which are originally from Southeast Asia and very expensive to purchase here in Vancouver. Hence, I have been using green beans in place of snake beans.
Served with steamed rice, this delicious dish brings together the tender, savory goodness of pork, the sweetness of squash, and the crispiness of green beans. It’s a balanced and delightful meal that will be enjoyed by the whole family.
- Pork shoulder butt or belly – provides protein to the dish, making it more substantial and filling.
- Water – is used to cook the pork as well as the vegetables in this dish.
- Sea salt /fish sauce- adds depth and umami taste to this dish.
- Oil- is used to cook the aromatics and brown the pork pieces. It helps in bringing out flavors and enhancing the textures of the ingredients.
- Aromatics: garlic, onion, and tomato- Together, the aromatics create a harmonious blend of flavors that contribute to the overall flavor and taste of the dish.
- Squash- provides flavors, textures and nutritional benefits to the dish.
- Green beans- provide a fresh, crisp and nutritional element as well as help balance the flavors and texture of this dish.
HOW TO MAKE SAUTEED SQUASH AND GREEN BEANS:
To prepare this sautéed squash and green beans recipe, begin by simmering the pork in salted boiling water for 30 minutes. After allowing the pork to cool slightly, slice it into bite-sized pieces. Next, sauté the aromatics in hot oil, followed by adding the pork pieces and seasoning them with fish sauce. Add the squash and 2 cups of reserved broth, then cook over medium heat for 5 minutes. Add the green beans and cook for an additional 5 minutes. Adjust the seasoning by adding more fish sauce according to your taste preference. Serve the dish hot accompanied by steamed rice for a satisfying and flavorful meal.
- Choose a tender cut of pork shoulder. Trim excess fat if preferred, ensuring a good balance between meat and fat.
- When boiling the pork, use 4 cups of water with 1 tablespoon of sea salt. This broth will be used as a savory foundation to this dish.
- Sautéing the garlic, onion, and tomato in hot oil creates a fragrant base for the dish.
- When introducing the pork pieces, let them sear until they’re golden brown, about 2 minutes. Stirring occasionally allows for even browning and flavor development.
- Incorporate a tablespoon of fish sauce for umami depth. Adjust the amount based on your preference, gradually adding more if desired.
- Slice the squash into uniform 1-inch cubes for even cooking. Adding the reserved broth helps the squash retain moisture and flavor.
- Trim the green beans and cook them until they achieve a crisp-tender texture, about 5 minutes. Stirring occasionally ensures even cooking.
- Season with additional fish sauce according to your taste preference. It’s better to start with a smaller amount and add more gradually later.
- Serve this dish over steamed rice for a complete meal. The rice acts as a neutral base that complements the rich flavors and textures of the dish.
Ginisang Kalabasa at Baguio Beans (Sautéed Squash and Green Beans)
- 1/2 lb pork shoulder butt or pork belly
- 4 cups water
- 1 tbsp sea salt
- 3 tbsp cooking oil
- 2 cloves garlic chopped
- 1 small onion chopped
- 1 small tomato chopped
- 1 tbsp fish sauce plus more to taste
- 1 lb squash (banana or butternut) , peeled, seeded and sliced into 1 –inch cubes
- 1 lb green beans trimmed
- Steamed rice for serving
- In and a pan, bring the pork, water and salt to a boil. Reduce the heat to medium and cook until the pork is tender, about 30 minutes. Remove the pork from the broth, reserving 2 cups of the broth. Let the pork cool slightly and then cut it into 1/2 –inch pieces. Set aside.
- Heat the oil in a skillet over medium-high heat. Add the garlic and onion, and sauté for 1 minute. Add the tomato and sauté for another minute.
- Add the pork and sauté until browned, about 2 minutes. Stir in the fish sauce and stir to combine.
- Add the squash and reserved broth, and bring to a boil. Lower the heat to medium and cook, covered for 5 minutes.
- Add the green beans and cook covered, stirring occasionally, until the green beans are crisp tender, about 5 minutes. Season with fish sauce, to taste.
- Serve hot with steamed rice.