Kilawing Puso ng Saging
One of our church friends had a garage sale and as I scour the place of anything I can find useful I saw this banana tree outside their garage with one hanging banana heart on it, I shouted to my excitement and my friend heard it. She told me whether I want to have it, I said yes because I never had eaten banana heart for ages now and it is not available for sale in Asian shops as well. So she gave me a knife and told me to cut it and bring it home, I was so ecstatic. A lot of things went into my mind, shall I make kare kare or curry? But another friend who was with me in the same place told me that would be nice to make a kilawin (cooked in vinegar) out of it.
Filipinos love extreme flavoured dishes like this one which is really sour, it is good if you are accustomed to the Filipino palate but I guess it would be a shock to those who aren’t but if you are a bit adventurous and want to try this out let me know what your thoughts are.
- 1 large banana heart/blossom, chopped
- 1 cup pork belly, cubed
- 4 cloves garlic, minced
- 1 onion, sliced
- ½ cup cane vinegar
- 1 cup chicken stock
- green chillies, sliced (according to your liking)
- fish sauce
- freshly ground black pepper
- Soak chopped banana heart/blossom in water with 3 tbsp salt for 15 minutes. Drain then then press to remove excess liquid.
- In a wok add oil then brown pork belly.
- Add and sauté garlic and onions
- Add the banana heart/blossoms and stir fry 5 minutes.
- Add chicken stock and vinegar bring it to a boil and simmer for 15 minutes.
- Add green chillies then season with fish sauce and freshly ground black pepper. Continue to cook for 5 more minutes in low heat.
- Remove from wok then serve.
- Datu Puti Cane Vinegar (Sukang Maasim)
- Datu Puti Cane Vinegar (Sukang Maasim), 33.81-Ounce Bottle (Pack of 3)
- Datu Puti Cane Vinegar Pack of 3 Bottles (1 Liter Ea.