I always thought santol was just that tart fruit we’d sprinkle with salt and eat straight from the tree. Who would’ve thought this humble fruit could transform into such an incredible dish?
The first time my Lola Norma made Ginataang Santol for our Sunday lunch, I was skeptical. After all, who cooks santol?
But that first spoonful of creamy, spicy goodness over steaming rice completely changed my mind. Now, this Sinantolan recipe has become one of my most requested dishes when family and friends comes over.
This recipe takes the natural sourness of santol and turns it into something magical by cooking it in rich coconut cream with ground pork and spicy chilies. It’s exactly the kind of dish that makes Filipino cooking so special. We can take simple, everyday ingredients and create something extraordinary.
The secret lies in properly preparing the santol (I’ll show you exactly how) and achieving that perfect balance of creamy, spicy, and savory flavors.
Once you try this ginataang santol recipe, you’ll never look at this fruit the same way again.
Why You’ll Love This Recipe
- Perfect balance of sour, spicy, and creamy flavors (Tamang timpla ng asim, anghang, at gata)
- Uses simple, accessible ingredients
- Can be customized to your preferred spice level
- Makes great use of seasonal santol
- Comes together in under an hour
- Freezer-friendly for meal prep
Ginataang Santol (Sinantolan)
Equipment
- Food processor or sharp knife (for mincing santol)
- Cheesecloth (panghugot ng katas ng santol)
- Large Wok or Deep Pan (kawali)
- Wooden spoon (pangkayod)
- Measuring cups and spoons (Panukat)
- Cutting board (Sangkalan)
- Sharp knife (kutsilyo)
Ingredients
For the Base
- 4 pieces santol cotton fruit, ripe but firm
- 250 g ground pork giniling na baboy
- 3 cups coconut cream kakang gata
- 3 tablespoons cooking oil
For the Aromatics
- 1 medium red onion minced (sibuyas)
- 3 cloves garlic crushed (bawang)
- 2-3 tablespoons shrimp paste bagoong alamang
For the Heat
- 2 pieces long green pepper siling pansigang
- 5 pieces Thai chili siling labuyo
Instructions
- Begin by preparing the santol (paghahanda ng santol). Peel 4 ripe but firm santol fruits and remove all seeds (tanggalin ang balat at buto). Finely mince the flesh using a food processor or sharp knife (kutsilyo). Place the minced santol in a cheesecloth (panghugot) and squeeze firmly to remove excess liquid (pigain ang katas). This step is crucial to reduce excessive sourness.
- Heat 3 tablespoons of cooking oil in a large pan or wok (kawali) over medium-high heat (350°F/175°C). Add crushed garlic (bawang) and sauté until fragrant, about 1-2 minutes. Add minced red onions (sibuyas) and cook until translucent, 3-4 minutes, stirring occasionally with a wooden spoon (pangkayod).
- Maintain the temperature at medium-high heat (350°F/175°C) and add 250g ground pork (giniling na baboy). Break up any lumps and cook until the meat turns light brown, about 5-7 minutes. Add 2-3 tablespoons of shrimp paste (bagoong alamang) and mix well.
- Reduce heat to medium (300°F/150°C) and add the squeezed santol pulp. Cook for 3-5 minutes while stirring occasionally to incorporate all flavors. Lower the heat to medium-low (250°F/120°C) and pour in 3 cups of coconut cream (kakang gata). Bring the mixture to a gentle boil.
- Add the chilies (2 pieces siling pansigang and 5 pieces siling labuyo) and let the mixture simmer for 15-20 minutes until the sauce thickens and the oil begins to separate from the coconut cream. Adjust seasoning to taste.
- Let the dish rest for 10 minutes before serving to allow the flavors to meld together fully. Serve hot with steaming white rice (mainit na kanin). The dish can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.
Tips from Lola’s Kitchen
- Choose santol that’s ripe but still firm for best results
- Double-squeeze the santol to remove maximum bitterness
- Use kakang gata (first press coconut cream) for richest flavor
- Toast the bagoong alamang before adding for deeper flavor
- Let the dish rest for 10 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Steaming white rice (mainit na kanin)
- Fresh banana leaves as plate liner
- Side of fresh tomatoes and cucumber
- Extra chili sauce for heat lovers
Troubleshooting
- Too Sour: Add more coconut cream and a pinch of sugar
- Too Thick: Thin with coconut milk or water
- Too Spicy: Add more coconut cream and a squeeze of calamansi
- Too Bland: Add more bagoong alamang gradually
Ingredient Alternatives
- Ground chicken or shrimp instead of pork
- Light coconut milk for lower calories
- Bell peppers for milder heat
- Fish sauce instead of bagoong (adjust quantity)
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 2 months
- Reheat gently on stovetop with splash of coconut milk
- Microwave on 70% power, stirring halfway
Variations
- Ginataang Santol sa Gata (Extra creamy version)
- Spicy Sinantolan (Double the chilies)
- Vegetarian version (Skip meat, add mushrooms)
- Seafood Sinantolan (Use shrimp and squid)
FAQs
Q: Why squeeze out the santol juice? A: To remove excess sourness and allow better absorption of coconut cream. Q: Can I make this less spicy? A: Yes, reduce or omit the Thai chilies while keeping the long green peppers. Q: How do I know when it’s done? A: The oil should start to separate from the coconut cream, and the mixture should be thick but still creamy. Q: Can I make this ahead? A: Yes, it actually tastes better the next day as flavors develop further.
Ginataang Santol (Sinantolan)Nutrition
The Story Behind Ginataang Santol
In the lush provinces of Southern Luzon, particularly in regions like Quezon and Bicol where santol trees flourish abundantly, Ginataang Santol (Sinantolan) emerged as a testament to Filipino culinary ingenuity. This unique dish was born from our ancestors’ resourceful spirit, turning the typically snack fruit santol (cotton fruit) into a hearty, flavorful main dish that would make the most of the fruit’s abundant harvest season.
What makes this dish particularly special is its roots in Philippine provincial cooking, where coconut milk (gata) is a staple ingredient. The combination wasn’t merely coincidental – our forebears discovered that the rich, creamy coconut milk perfectly balanced the santol’s natural tartness. Adding bagoong alamang (shrimp paste) and siling labuyo (bird’s eye chilies), common ingredients in Filipino household kitchens, transformed this humble fruit into a complex, satisfying dish that would become a cherished recipe passed down through generations.
Today, Sinantolan remains a beloved dish in many Filipino homes, especially during the santol season from July to September. While some regions prepare it purely with the fruit and coconut milk, others, like this version, include ground pork for added flavor and substance. The dish perfectly exemplifies the Filipino palate’s love for creamy, spicy, and sour flavors all in one bite – a combination that makes our cuisine distinctly unique.
This recipe has evolved over time, with each family adding their own twist, but the core preparation method remains the same: carefully extracting the fruit’s tartness before cooking it in creamy coconut milk. Whether served in humble provincial homes or featured in modern Filipino restaurants, Ginataang Santol stands as a delicious reminder of our culture’s ability to transform simple ingredients into extraordinary dishes.
