Ginataang Santol (Sinantolan)
Ginataang Santol (Sinantolan) is a Filipino delicacy that features minced cotton fruit (santol) simmered in coconut cream with ground pork, shrimp paste, and chilies. The natural sourness of santol is first tempered through squeezing, then enhanced by the rich coconut cream, creating a creamy, spicy stew that showcases the fruit's unique flavor. This regional specialty exemplifies Filipino cuisine's talent for transforming local ingredients into complex, satisfying dishes that blend sour, savory, and spicy notes.
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. 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 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.
- 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
Nutrition
Calories: 385kcalCarbohydrates: 15gProtein: 12gFat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 131mgSodium: 580mgPotassium: 778mgFiber: 3gSugar: 0.1gVitamin A: 19IUVitamin C: 9mgCalcium: 63mgIron: 5mg
Tried this recipe?Let us know how it was!