🇵🇭 Philippines · Food
Gising-Gising
By eatmundo · August 4, 2026
🇵🇭 PHA fiery and creamy classic from Bicol, traditionally made with long beans, but elevated here with succulent pork belly. The key is the balance between the salty shrimp paste and the rich coconut milk.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 1kg of pork belly in water until tender, about 30 minutes, then drain and cut into small bite-sized cubes.
- 2
Heat 2 tbsp of oil in a wide pan over medium heat.
- 3
Sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
- 4
Add the diced tomatoes and cook until they release their juices and become soft.
- 5
Stir in the 150g of shrimp paste and cook for 3 minutes until it deepens in color.
- 6
Add the boiled pork cubes and toss thoroughly to coat them in the mixture.
- 7
Finish by seasoning with salt to taste and serving immediately over hot steamed rice.
- 8
Ensure the shrimp paste is cooked through to remove the raw, fishy smell before adding the meat.
Frequently Asked Questions
Can I use bottled shrimp paste?+
Yes, ensure it is the sautéed version for better depth of flavor.
What is the best cut of pork?+
Pork belly provides the perfect balance of fat and meat for this dish.
How do I make it less salty?+
Rinse the shrimp paste or add extra coconut milk to dilute the saltiness.
Can this be frozen?+
It is best served fresh, but can be kept in the fridge for up to three days.
🇵🇭 PHMundo Match
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