Ginataang Puso ng Saging

Ginataang Puso ng Saging

Back in the Philippines puso ng saging or banana flower bud is considered as a vegetable and cooked in many different ways like in kilawin, kare kare and this dish just to name some. It’s quite flavourless but with hints of banana and a bit of sweetness hence most of its use is in richly flavoured dishes like the one mentioned above.

Ginataang Puso ng Saging like other Ginataan dishes is cooked in coconut milk together with other ingredients like onions and garlic, most of the times pork is added but sometimes it is omitted. Like most of the vegetable dishes in the Philippines this can be accompanied with other meat or seafood dishes and served with rice.

Here in New Zealand Banana flower bud is quite hard to find because they don’t sell it commercially, there are few banana trees here compared to Philippines and if they do they don’t harvest the buds, luckily I have a colleague who have lots of banana trees on their backyard so I can ask for some when I am craving for it, like this post today.

Ginataang Puso ng Saging
Prep time
Cook time
Total time
Serves: 3
  • 1 piece banana flower bud (puso ng saging), discard outer 2-3 layers sliced thinly
  • 250 grams pork belly, sliced
  • 2 cups coconut milk
  • 1 tbsp vinegar
  • 1-2 pcs red chilli, sliced
  • 1 tsp minced ginger
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • oil
  • fish sauce
  • 2 tbsp salt
  • freshly ground black pepper
  1. In a large bowl add the sliced banana flower bud and salt, pour enough water to soak everything. Leave it for 15 minutes.
  2. Drain the sliced banana flower bud and rinse in running tap water, squeeze out all the juices then set aside.
  3. In a wok add oil then sauté onions, ginger and garlic.
  4. Add pork then brown all sides.
  5. Add the banana flower bud and cook for 2 minutes.
  6. Add the 1 cup of water, 1 cup of coconut milk, vinegar and red chillies. Cover wok, bring to a boil and simmer in medium low heat for 15-20 minutes or until the liquid is thick and reduced.
  7. Season with fish sauce and freshly ground black pepper, pour the remaining coconut milk then simmer in medium heat until sauce thickens and becomes oily.
  8. Turn heat off then serve with steamed rice.


Ginataang Puso ng Saging Wide


5 Responses

  1. Me thinks I will just have to enjoy this one virtually for now. Not sure I will be able to find the banana flower bud. Looks delicious. 🙂

  2. Simply damn delicious and comforting plantain blossom recipe!!!
    my mom used to add some guava leaves too while preboil the plantain bloosom buds to remove it’s bitter aftertaste
    can’t wait to try some of your version Ray…

  3. Tessa says:

    What an interesting dish! Never thought that banana flower buds were edible.

  4. This looks so flavorful and delicious.

  5. Oh I love banana blossom dishes! My mum always makes them with vinegar and pork but I do enjoy this version with coconut milk as well!

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