Gising Gising – that wake-up call in a bowl that lives up to its name (“Wake up, wake up!”)! It’s the kind of dish that has everyone acting brave until that coconut-chili combo hits different, making your typical “kaya ko ang spicy” friends reach for extra rice faster than you can say “water please!” When that creamy gata meets spicy sili, suddenly your sleepy taste buds are doing jumping jacks.
Let’s be real – this isn’t your typical giniling na nilagyan lang ng gata! Gising Gising is that Bicolano-inspired dish that makes your usual spicy food look like it needs a pep talk! With ground pork that’s swimming in coconut milk spicier than your ex’s comeback, Baguio beans that add that perfect crunch (unlike your last relationship), and that creamy-spicy sauce that’s more awakening than your morning coffee – this dish proves why Bicolanos are the undisputed champions of spicy gata.
Best part? This gising gising recipe is more exciting than your crush’s “good morning” text! Whether you’re looking to challenge your spice tolerance, wanting to impress your Bicolano friends with your heat handling skills, or just craving something that’ll literally wake you up from the inside out, this Gising Gising recipe has your back.
Promise, by the time that coconut cream starts dancing with the chilies, you’ll be more awake than when your mom catches you scrolling TikTok at 3AM!
Gising Gising
Ingredients
Main Ingredients
- 500 g green beans Baguio beans / sitaw [chopped into ¾-inch pieces]
- 250 g ground pork
- 2 cups coconut milk kakang gata / first press
- 1½ tablespoons shrimp paste bagoong alamang
- 3-4 bird’s eye chilies siling labuyo [finely chopped]
- 3 cloves garlic bawang [minced]
- 1 medium onion sibuyas [finely diced]
- 2 tablespoons cooking oil
- ½ teaspoon ground black pepper paminta
Optional Garnish
- Green onions dahon ng sibuyas
- Fried garlic bits sinangag na bawang
- Extra chilies for serving
Instructions
Prepare the Base (Ihanda ang Base)
- Heat oil in a deep pan or kawali over medium heat
- Sauté garlic until lightly golden (makulay na ginto)
- Add onions and cook until translucent (malinaw)
Cook the Pork (Lutuin ang Baboy)
- Add ground pork
- Break up any lumps with a spatula
- Cook until nicely browned (lutong-luto), about 5-7 minutes
- Season with ground black pepper
Build the Flavors (Igawa ng Lasa)
- Add shrimp paste and stir well
- Add chopped chilies according to your heat preference
- Pour in coconut milk
- Bring to a gentle simmer (pakuluan ng dahan-dahan)
- Cook for 15-20 minutes until sauce starts to thicken
Add Vegetables (Idagdag ang Gulay)
- Add chopped green beans
- Cook for 5-7 minutes until tender-crisp (malutong-presko)
- Adjust seasoning to taste
Tips from Lola’s Kitchen
- Use fresh coconut milk when possible for the best flavor and creaminess
- Don’t overcook the green beans – they should remain slightly crisp
- Toast the bagoong slightly before adding other ingredients for deeper flavor
- “Lagyan ng siling labuyo ayon sa gusto” (Add chilies according to preference)
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with:
- Sawsawan (dipping sauce) of fish sauce and calamansi
- Fresh tomato and onion ensalada
- Ice-cold coconut water (buko juice)
Troubleshooting Common Issues
- Too Watery?
- Simmer longer without the lid
- Add more ground pork to absorb excess liquid
- Too Spicy?
- Add more coconut milk
- Serve with extra rice
- Coconut Milk Curdling?
- Lower heat immediately
- Stir constantly when simmering
Ingredient Alternatives
- Ground chicken or turkey instead of pork
- String beans (sitaw) instead of Baguio beans
- Coconut cream powder + water if fresh coconut milk unavailable
- Fish sauce (patis) can replace bagoong
- Bell peppers for a milder heat option
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Reheat gently on stovetop, adding splash of coconut milk if needed
- Not recommended for freezing due to coconut milk content
Variations
- Seafood Gising Gising
- Use shrimp or squid instead of pork
- Vegetarian Version
- Replace pork with mushrooms and tofu
- Use mushroom sauce instead of bagoong
- Extra Creamy Version
- Add coconut cream (kakang gata) at the end
Frequently Asked Questions
Q: Why is it called Gising Gising? A: The name means “wake up wake up” in Filipino, referring to its spiciness that will surely wake you up! Q: Can I make this less spicy? A: Yes, reduce or omit the chilies. The dish will still be flavorful from the coconut milk and bagoong. Q: How do I know when it’s done? A: The sauce should be slightly thickened, the pork fully cooked, and the beans tender-crisp.Nutrition
The Story Behind Gising Gising
In the heart of Pampanga, known as the Philippines’ culinary capital, Gising Gising emerged as a testament to the region’s mastery of coconut milk-based dishes. While its exact origins remain debated among food historians, this beloved dish shares its spicy-creamy DNA with Bicol Express, though with its own distinct Kapampangan identity.
The name “Gising Gising” literally translates to “Wake Up Wake Up” in Filipino, a playful reference to how its fiery heat from native bird’s eye chilies (siling labuyo) jolts diners awake. This dish exemplifies the Filipino culinary tradition of balancing heat with creamy elements – in this case, the cooling coconut milk tempers the chilies’ intensity while creating a complex flavor profile that’s become a hallmark of Central Luzon cuisine.
Originally a humble home-cooked dish, Gising Gising gained popularity in local carinderias (small eateries) of Nueva Ecija and Pampanga, where it became a favorite among farmers and workers needing a filling, energizing meal. The combination of protein-rich ground pork, nutrient-packed green beans, and energy-dense coconut milk made it the perfect fuel for long days in the fields.
Today, this once-regional specialty has found its way into Filipino restaurants nationwide, though many still consider the Kapampangan version the gold standard. Modern interpretations might vary in their level of spiciness or choice of proteins, but the essence remains unchanged: that perfect harmony of coconut milk, chilies, and bagoong alamang (fermented shrimp paste) that defines authentic Gising Gising.
What sets authentic Gising Gising apart is its deceptively simple preparation that relies heavily on the quality of ingredients and precise timing. Unlike its cousin Bicol Express, which features chunks of pork belly, Gising Gising traditionally uses ground pork, allowing the meat to better distribute throughout the dish and absorb the flavors of the coconut-based sauce.