Adobong Puso ng Saging (Filipino Banana Blossom Adobo)
Adobong Puso ng Saging is a traditional Filipino vegetable dish that elevates the humble banana blossom by cooking it adobo-style in a rich blend of soy sauce and vinegar, along with tender pieces of pork. This resourceful recipe transforms the often-overlooked banana heart into a hearty, meat-like dish that captures the signature tangy-savory profile of Filipino adobo while providing a sustainable way to use the entire banana plant. The banana blossom's naturally firm texture absorbs the bold flavors of garlic, shallots, and the adobo braising liquid, creating a satisfying main course that pairs perfectly with steamed rice.
Equipment
- Large pot (kaldero) for boiling the banana blossom
- Wok (kawali) for the adobo cooking process
- Sharp knife (kutsilyo) for cleaning and slicing
- Cutting board (Sangkalan) for preparation
- Colander (salaan) for draining
- Measuring cups and spoons (Panukat) for precise measurements of ingredients
- Wooden spoon (sandok) for stirring
Ingredients
- 1 large banana blossom puso ng saging
- 150 g fatty pork sliced (liempo)
- ¼ cup soy sauce toyo
- ⅓ cup cane vinegar suka
- ¼ cup water tubig
- 6 cloves garlic minced (bawang)
- 2 shallots minced (sibuyas tagalog)
- Salt asin
- Freshly ground black pepper paminta
- Cooking oil mantika
Instructions
- First, prepare your banana blossom (puso ng saging) by removing all the dark red outer layers. Cut it into wedges. Rub some oil on your hands before handling to prevent staining.
- Fill a large pot with water and bring to a boil. Add the banana blossom wedges and boil for 30 minutes at medium-high heat, until tender when pierced with a fork. Drain well in a colander and let cool for 5-10 minutes. Once cool, slice into smaller, bite-sized pieces.
- Heat your wok over medium-high heat (175°C/350°F). Add oil and fry the pork pieces until golden brown, about 5-7 minutes. Add minced garlic and sauté until golden and fragrant, about 1-2 minutes. Add minced shallots and cook for another 2 minutes until they turn clear.
- Add the sliced banana blossom to the wok and stir-fry for 2 minutes, mixing well with the pork and aromatics. Pour in the soy sauce and vinegar. Important: Don't stir for the first 2 minutes to let the vinegar cook properly.
- After 2 minutes, stir everything together and lower heat to medium. Let it simmer for 5 minutes, stirring occasionally. If it looks dry, add water a spoonful at a time. Season with salt and black pepper to taste.
- Your dish is ready when the sauce has reduced slightly and the banana blossom is tender but still holds its shape. Let it rest for 5 minutes before serving with hot rice.
- For leftovers, let cool completely and store in a covered container in the refrigerator for up to 3 days. When reheating, add a splash of water and heat in a pan until hot throughout.
Tips from Lola's Kitchen
- Choose banana blossoms that are firm and have tight, maroon-colored outer leaves
- Rub your hands with oil before handling the banana blossom to prevent staining
- Don't skip the initial boiling process as this removes any bitter taste
- When cooking with vinegar, let it boil first before stirring to achieve the right adobo flavor
- Keep some of the boiling liquid to add later if needed