Dish of Pork Belly with Winged Beans
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Pork Belly with Winged Beans


Philippines   -   Ginataang Sigarilyas
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
1 hr
Prep		 An interesting and easy to make stew contrasting the crisp vegetable nature of Winged Beans with the soft richness of Pork Belly - substantial and satisfying. See also Comments.

11
5
4
8
1/8
2
1-1/2
5
1/2
1/2
1/4
oz
oz
cl
oz
c
T
T
oz
c
t
t
Pork Belly (1)
Onion
Garlic
Winged Beans (2)
Dried Shrimp (3)
Oil
Fish Sauce (4)
Coconut Cream (5)  
Water
Salt
Pepper, black
Prep   -   (25 min)
  1. Cut PORK BELLY into 3/8 inch square strips the length of the pork belly thickness. Each should have skin on one end.
  2. Cut ONION into quarters lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
  3. Cut ends from WINGED BEANS and slice diagonally crosswise about 3/8 inch thick.
  4. Grind SHRIMP in your spice grinder. Measure is whole, or broken some if large.
Run   -   (30 min)
  1. Heat Oil in a coverable wok or sauté pan. Stir in Pork Belly and fry stirring until it is very lightly browned.
  2. At this point, you probably have more oil in the pan than you want. pour out excess, but there should be about a Tablespoon left.
  3. Stir in Onion mix and continue to fry stirring until Onions are translucent.
  4. Stir in Fish Sauce, then stir in Dried Shrimp until well distributed.
  5. Stir in Coconut Cream and Water and bring to a boil. Stir in Winged Beans, bring back to a boil and simmer covered for about 15 minutes.
  6. Season with Salt and Pepper.
  7. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Pork Belly:

      Buy Skin-on pork belly, easily available in markets serving Asian and Latino communities. You could use some other cut of pork, but it wouldn't be as delicious - and besides, the whole Low Fat Diet" thing turned out to be a fraud perpetrated by the sugar industry, using the usual paid for "science".

  2. Winged Beans:

      [Sigarilyas (Philippine)]   These are finally becoming available in Asian markets here in Los Angeles (2017). Previously they were only available from Asian growers at farmer's markets, mostly in southern Florida. For details see our Winged Beans page.

  3. Dried Shrimp:

    Measure is broken to fit the measure lightly packed - fill a 1/4 cup measure half full. Southeast Asians use tiny dried shrimp crushed - but Americans aren't accustomed to prickly things in their food, so I run them to powder in the spice grinder. Powdered, 1/8 cup of shrimp is about 3/4 T. If you are in doubt about the dried shrimp, just double the amount of fish sauce and leave it out. For details see our Dried Shrimp page.

  4. Fish Sauce

      This clear liquid is as important to Southeast Asian cooking as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  5. Coconut Cream:

      This is available in 5.8 oz cans and 6.8 ounce wax boxes, as well as 14 ounce cans. Alternately, you can open a 14 ounce can of good quality Coconut Milk without shaking it, and scoop the cream off the top - just drink the rest. Products from Thailand are best.

  6. Comments:

      You could also make this with less fatty pork, but flavor would be different and simmer time would be longer. Don't be afraid of Pork Belly (uncured bacon), the Low Fat Diet has been entirely discredited, and was fraudulent from the get go.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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