Ginisang Kalabasa at Baguio Beans (Sautéed Squash and Green Beans)
Servings 4 servings
Ingredients
- 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
Instructions
- 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.