In the Philippines, banana heart or banana blossom is added to the famous kari-kari, a rich beef stew. This is also cooked in coconut milk based stew added with your favorite vegetables or as Kinilaw.
The pakla (astringent or bitter) after taste is a fickle issue. Some people find it overbearing, but most don’t. It is a humble dish, a healthy and delicious food wonderful for whole family and friends.
1/2 kl pork shoulder cut into medium size cubes
4 fresh banana heart or 2 large canned banana heart
1 large onion, chopped
1 tin coconut milk
2 aubergine cut into cubes
1 bag green beans or long beans
patis or fish sauce (optional)
salt & pepper for tasting
TIP: When fresh banana heart – to take out the bitterness follow the instructions below:
Fill a bowl with water ans 2 table spoon of salt. Stir until salt is dissolved.Peal outer layers of the banana heart until you see the pale coloured heart. Chopped it in large cubes and immediately place in the bowl of water. Massage the pieces with your hands for about 4-5 minutes to remove the bitter sap. Discard the water after, drain the chopped banana heart using the strainer. Rinse in top water, taste a small piece and if there is any bitterness remaining repeat the whole process again.
1. Saute garlic and onions in a large pan until transparent in medium heat then add the pork, cook until brown.
2. Add the coconut milk bring it to boil with the lid on for 10 minutes. Then add salt or the fish sauce and pepper, stir it for 5 minutes. Add more for tasting.
3. Add the fresh banana heart, aubergine and beans cook for 10-15 minutes until soft.
4. Turn heat on low for another 10 minutes.
Usually serve with rice.
Duration 45-50 minutes