The first time I tasted Gising Gising wasn’t at my Lola’s kitchen, but at Manam Filipino restaurant during a rainy afternoon in Manila. One spoonful of that creamy, spicy coconut stew, and I understood why it’s called “wake up, wake up,” it literally jolted my taste buds awake!
As a Filipino who grew up with traditional dishes, I was surprised I hadn’t tried this Kapampangan favorite sooner. The way the coconut milk (gata) perfectly balanced the heat from the siling labuyo, while the ground pork and Baguio beans created this amazing texture, it was simply delicious.
After countless attempts to recreate Manam’s version at home, I’ve finally perfected this recipe. This homemade Gising Gising recipe is a game-changer. It’s simpler than you’d think, but packs all that authentic Kapampangan flavor that made me fall in love with it.
Whether you’re craving that Manam restaurant experience or just want to spice up your usual ulam rotation, this authentic gising gising recipe hits all the right spots.
Why You’ll Love This Recipe
- Perfect Balance – The creamy coconut milk (gata) perfectly tempers the fiery chilies
- Quick & Simple – Ready in under an hour with basic ingredients
- Versatile – Easy to adjust spice levels to your preference
- Authentic – Traditional Kapampangan recipe with modern tips
- Nutrient-Rich – Packed with protein, vegetables, and healthy fats
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
- Heat oil in a deep pan or kawali over medium heat at 180°C/350°F. Once the oil is hot, add minced garlic (bawang) and cook for 1 minute until it turns light golden brown (ginintuan ang kulay). Watch carefully as garlic burns quickly.
- Add the finely diced onions (sibuyas) to the golden garlic. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent (malinaw ang kulay). The onions should be soft but not browned.
- Add the ground pork (giniling na baboy) to the pan. Using a wooden spoon (sandok), break up any large lumps of meat. Cook at 175°C/350°F for 7-8 minutes until the pork is nicely browned (lutong-luto). You want the meat to develop a good color for better flavor.
- Sprinkle ground black pepper (paminta) over the browned meat and stir well. Add the shrimp paste (bagoong alamang) and cook for another minute, stirring to distribute it evenly throughout the meat.
- Add the finely chopped bird’s eye chilies (siling labuyo). Start with fewer chilies if you prefer less heat – you can always add more later. Remember, authentic gising gising should wake up your taste buds (dapat nagigising ang panlasa).
- Pour in the fresh coconut milk (kakang gata). Reduce heat to medium-low (165°C/330°F) and bring to a gentle simmer (pakuluan ng dahan-dahan). Never let it reach a rolling boil as this can cause the coconut milk to separate. Cook for 15-20 minutes, stirring occasionally, until the sauce begins to thicken (lumapot ang sabaw).
- Add the chopped green beans (Baguio beans or sitaw). Cook for 5-7 minutes until they are tender-crisp (malutong-presko). The beans should still have a slight crunch when bitten – overcooked beans will become mushy (malambot).
- Taste and adjust the seasoning (timplahan). Add more bagoong alamang if needed for saltiness, or extra chilies for heat. If the sauce is too thick, add a small amount of coconut milk. If too thin, simmer for a few more minutes.
- Transfer to a serving bowl (mangkok) and garnish with chopped green onions (dahon ng sibuyas) and fried garlic bits (sinangag na bawang) if desired. Serve immediately while hot with steaming white rice (mainit na kanin).
- For any leftover gising gising, let it cool completely before storing in an airtight container (saradong lalagyan). It will keep in the refrigerator for up to three days. When reheating, use medium-low heat (160°C/320°F) and stir gently, adding a splash of coconut milk if needed to restore the creamy consistency.
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.
Authentic Gising GisingNutrition
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.
I love it! Thank you!