I’ll never forget the towering puno ng saging in our backyard that my Lola treasured like gold. Every time a banana heart was ready for harvest, she’d send me to carefully cut it down, and my mouth would water knowing what was coming next: her famous Ginataang Puso ng Saging.
The way the tender banana heart soaks up the rich gata, how the pork belly adds just the right amount of indulgence, and that gentle kick from the siling labuyo – it’s exactly what Filipino comfort food should be.
If you’ve got access to puso ng saging (or even the canned version), trust me, you need to try this recipe.
Why You’ll Love This Recipe
- Rich, creamy coconut sauce that perfectly balances the banana heart’s unique texture
- Budget-friendly yet impressive dish that feeds a crowd
- Versatile recipe that works as both a main dish or side
- Authentic Filipino flavors with a perfect balance of savory and spicy notes
- Zero-waste cooking – uses parts of the banana tree typically discarded
- Packed with nutrients and fiber
Ginataang Puso ng Saging (Creamy Coconut Banana Heart Stew)
Equipment
- Large sharp knife (panghiwa) for preparing the banana heart
- Heavy-bottom pan or kawali ensures even heat distribution
- Wooden spoon (sandok) for gentle stirring without breaking ingredients
- Large mixing bowl for salting the banana heart
- Colander (salaan) for washing and draining
- Measuring cups and spoons (Panukat) for accurate measurements of ingredients
- Cutting board (Sangkalan)
Ingredients
For the Main Dish:
- 2 large banana hearts puso ng saging – about 4 pounds
- ½ pound pork belly liempo, diced
- 1 can 13.5 oz coconut milk (gata)
- 1 medium onion sibuyas, chopped
- 3 cloves garlic bawang, minced
- 2 Thai chili peppers siling labuyo, optional
- 1 tablespoon fish sauce patis
- Salt asin and pepper (paminta) to taste
For Preparation:
- 2 tablespoons rock salt asin
- 1 tablespoon cooking oil
Instructions
- Begin by preparing the puso ng saging (banana heart). Remove and discard the outer purple layers (mga panlabas na purple na balat) until you reach the pale, tender core. Cut off and discard the stem, then slice the heart in half lengthwise. Slice each half thinly, about ⅛-inch thick. Place the sliced banana heart in a large bowl with 2 tablespoons of rock salt. Let it sit for 15 minutes, then squeeze firmly to release the bitter sap (mapait na katas). Rinse thoroughly under cold running water until the water runs clear.
- Heat oil in a heavy-bottomed pan (kawali) over medium-high heat (katamtamang lakas ng apoy). Sauté chopped onions until translucent, about 2-3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add the diced pork belly (liempo) and cook until lightly browned on all sides, about 5-7 minutes.
- Pour in the fish sauce (patis) and stir for one minute to incorporate the flavors. Add the prepared banana heart and stir to combine. Pour in the coconut milk (gata) and add the Thai chili peppers (siling labuyo) if using. Reduce heat to low (mahinang apoy) – this is crucial to prevent the coconut milk from curdling.
- Cover the pan and let everything simmer gently for 15-20 minutes, stirring occasionally. The dish is ready when the banana heart is tender but still has a slight bite, and the sauce has thickened to a creamy consistency (malapot). Season with salt (asin) and pepper (paminta) to taste. The final sauce should coat the back of a spoon but still be fluid enough to mix well with rice. Serve hot with steamed rice (mainit na kanin).
Tips from Lola’s Kitchen
- Choose banana hearts that feel heavy for their size
- Look for tight, purple outer leaves without brown spots
- Keep prepared banana heart in cold water to prevent browning
- Never boil coconut milk – gentle simmer only to prevent curdling
- Add coconut cream (kakang gata) at the end for extra richness
- For best results, use native coconut milk (gata ng niyog)
Nutrition
Traditional Serving Suggestions
- Steaming white rice (kanin)
- Grilled fish (inihaw na isda)
- Fried fish (pritong isda)
- Fresh tomato-onion ensalada
- Spicy vinegar (suka) dipping sauce
Troubleshooting
- If too watery: Simmer uncovered to reduce liquid
- If bitter: Banana heart wasn’t properly salted/rinsed
- If sauce separates: Heat was too high; lower temperature
- If banana heart is tough: Cook longer on low heat
- If too salty: Add a splash of coconut cream to balance
Ingredient Alternatives
- Pork Belly → Shrimp, smoked fish (tinapa), tofu
- Fresh Coconut Milk → Canned coconut milk
- Thai Chilies → Bird’s eye chilies or black pepper
- Fish Sauce → Salt or soy sauce
- Fresh Banana Heart → Canned banana heart (drain well)
Storage & Reheating
- Refrigerate in airtight container up to 3 days
- Not recommended for freezing
- Reheat gently on stovetop with splash of water
- Microwave on 50% power, stirring halfway
- Consume within 24 hours for best flavor
Variations
- Spicy Version: Double the chilies
- Vegetarian: Replace pork with mushrooms
- Seafood: Use shrimp and crab meat
- Extra Creamy: Add coconut cream last 5 minutes
- With Vegetables: Add string beans or eggplant
Frequently Asked Questions
Q: Can I prepare banana heart in advance? A: Yes, keep in cold water with citrus juice to prevent browning.
Q: Why is my banana heart bitter? A: Insufficient salting or rinsing. Salt draws out bitter sap.
Q: How do I know when it’s done? A: Banana heart should be tender but still slightly firm.
Q: Can I make this vegetarian? A: Yes, replace pork with mushrooms or tofu.
Q: How spicy is this dish? A: Mild with 2 chilies. Adjust to taste.
The Story Behind Ginataang Puso ng Saging
Like many beloved Filipino dishes, Ginataang Puso ng Saging emerged from our culture’s deep-rooted philosophy of not letting anything go to waste. In the Philippines, where banana trees grow abundantly in backyards and small farms, our ancestors discovered that the heart of the banana plant – often discarded after harvesting bananas – could be transformed into a delectable dish that would later become a staple in Filipino households.
This humble recipe tells the story of Filipino ingenuity and resourcefulness, particularly during times when food had to be stretched and every part of a plant utilized. The banana heart, known locally as puso ng saging, was discovered to have a tender, artichoke-like texture that perfectly absorbs the rich flavors of coconut milk (gata) – a cornerstone ingredient in Filipino cooking that reflects our archipelago’s abundant coconut trees.
In rural communities, especially in the Visayas and Bicol regions where coconut milk features prominently in local cuisine, Ginataang Puso ng Saging became a practical way to create a filling meal from readily available ingredients. The addition of pork belly (liempo) came later, as families looked to add more substance and flavor to the dish, though some coastal areas prefer to use fresh shrimp or smoked fish instead.
Today, this dish represents more than just sustenance – it’s a celebration of Filipino culinary heritage and sustainable cooking practices. While modern Filipino families might not have banana trees in their backyards anymore, the tradition of cooking Ginataang Puso ng Saging continues, passed down through generations as both a practical cooking lesson and a reminder of our agricultural roots. As global conversations about sustainability and zero-waste cooking gain momentum, this traditional Filipino recipe stands as a testament to how our ancestors were ahead of their time, turning what others might consider waste into a dish worthy of any Filipino family table.
What makes this recipe particularly special is its adaptability across different regions of the Philippines. From the spicier versions in Bicol to the more coconut-cream heavy variations in Southern Luzon, each region has embraced and adapted this dish while maintaining its essence – a creamy, comforting celebration of Filipino culinary wisdom.
