Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)
Ginataang Kalabasa at Sitaw is a Filipino vegetable dish that combines tender cubes of butternut squash and crisp string beans simmered in coconut milk. Enhanced with crispy pork belly and aromatic ginger, garlic, and onions, this homestyle dish perfectly balances sweet, savory, and creamy flavors. A staple of Filipino home cooking, particularly beloved in the coconut-rich Bicol region, it transforms humble ingredients into a comforting meal that's traditionally served with steaming white rice.
Equipment
- Large deep pan or kawali (Filipino wok) For even heat distribution
- Sharp knife (kutsilyo) For cutting vegetables
- Wooden spoon or sandok (Filipino ladle) For gentle stirring
- Measuring cups and spoons (Panukat) For precise measurements
- Chopping board (sangkalan) For prep work
- Colander (salaan) For washing vegetables
- Can opener If using canned coconut milk
Ingredients
For the Base:
- 1½ lbs kalabasa butternut squash/pumpkin - cubed
- 18 pieces sitaw string beans - cut into 2-inch lengths
- 1 piece Knorr Pork cube pampalasa/seasoning
- 3 ounces pork belly liempo - sliced
- 4 cups gata coconut milk
For the Aromatics:
- 1 piece sibuyas onion - chopped
- 2 thumbs luya ginger - cut into strips
- 5 cloves bawang garlic - crushed
- ¼ teaspoon ground black pepper paminta
- 1 tablespoon cooking oil
- Patis fish sauce to taste
Instructions
- Start by heating oil in a large deep pan or kawali over medium heat (180°C/350°F). Add sliced pork belly (liempo) and cook until golden brown and crispy (malutong), about 8-10 minutes. This process renders the fat which will add flavor to the dish.
- Using the same pan with rendered pork fat, sauté crushed garlic (bawang), chopped onion (sibuyas), and ginger strips (luya) until the onions become translucent (malinaw) and aromatic, about 3-4 minutes.
- Pour in coconut milk (gata) and bring to a gentle boil. Reduce heat to medium (160°C/320°F) and simmer for 5 minutes. Be careful not to let it boil too hard (huwag pakuluan masyado) to prevent the coconut milk from curdling.
- Add the pork cube (pampalasa) and cubed squash (kalabasa). Cook for 5 minutes or until the squash begins to soften. Add the cut string beans (sitaw) and continue cooking for 5-8 minutes until the beans are tender-crisp (malutong-lutong).
- Season with ground black pepper (paminta) and fish sauce (patis) to taste. Simmer for an additional 2-3 minutes to allow the flavors to meld together. For reheating, warm gently over medium-low heat to prevent the coconut milk from separating.
Tips from Lola's Kitchen
- "Huwag pakuluan masyado ang gata" - Don't let coconut milk boil too hard to prevent curdling
- Use fresh squash that feels heavy for its size
- Cut vegetables in similar sizes for even cooking
- Add chili if you want Bicolano-style heat
- For best results, use fresh, second-press coconut milk for cooking and first-press for finishing
Nutrition
Calories: 512kcalCarbohydrates: 41gProtein: 13gFat: 38gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 10mgSodium: 5mgPotassium: 35mgFiber: 11gVitamin A: 14126IUVitamin C: 64mgCalcium: 3mgIron: 9mg
Tried this recipe?Let us know how it was!