Ginataang Opo Squash with Pork Belly Recipe
Rich and creamy opo squash with pork belly cooked in coconut milk and tomato sauce. Perfect for lunch or dinner.
Servings: 3
Ingredients
- 1 small opo squash, peeled and chopped
- 2 cups pork belly, chopped
- 1 small onion, chopped
- 1 tsp garlic, minced
- 1/4 tsp dried thyme flakes
- 1 can (14.5 oz.) diced tomato sauce
- 1 can (14 oz.) coconut milk
- salt, to taste
- ground black pepper, to taste
- parsley flakes, to taste
Instructions
- Brown the pork: Heat a nonstick pan over medium heat. Add the pork belly and cook until lightly browned. Once browned, remove the pork from the pan and set aside.
- Saute the Aromatics: In the same pan, use the rendered pork fat to sauté the chopped onion for about 3 minutes. Add the minced garlic and cook for another minute. Stir in the thyme flakes until combined.
- Add sauce and simmer: Return the pork belly to the pan. Pour in the tomato sauce and coconut milk. Mix well. Cover and simmer for 10 minutes.
- Season the dish: Uncover the pan, give the stew a light stir, and season with salt and ground black pepper to taste.
- Add the opo: Add the chopped opo squash and stir to coat it evenly with the sauce. Cover and cook for about 15 minutes or until the opo is tender.
- Finish and serve: Uncover, give it a final stir, and sprinkle with parsley flakes. Serve hot over white rice or noodles.