My Sinantolan Recipe (Ginataang Santol)

Sinantolan or ginataang santol is a Filipino dish that surprised me when I first tasted it. I love cooking this. This recipe is a combination of flavors that people will love.

What makes this recipe so special is how the santol fruit transforms during cooking. Once you remove all that sourness by extracting the juice, it becomes like a sponge that absorbs all the creamy coconut milk and spicy flavors.

My Ingredients

• 4 pieces santol, peeled and seeds removed
• ¼ lb ground pork
• 3 cups coconut cream
• 2 pieces long green pepper (siling pansigang), sliced crosswise
• 5 pieces Thai chili or siling labuyo
• 3 tablespoons shrimp paste (bagoong)
• 1 medium red onion, minced
• 3 cloves garlic, crushed
• 3 tablespoons cooking oil

How I Make My Sinantolan

1. I start by mincing my santol using my food processor, cutting it into very small pieces. If I don't have a food processor, I do this manually with a knife.
2. I place my minced santol in the middle of a cheesecloth, and then wring it until all the liquid comes out. This removes most of the sour flavor and allows the fruit to absorb more coconut cream later.
3. I heat oil in my pan and saute my garlic and onion.
4. I add my ground pork to the pan and continue cooking until the pork turns light brown.
5. I add my prepared minced santol to the pan and cook for 3-5 minutes, stirring to combine everything well.
6. I pour my coconut cream into the pan and let it come to a boil. Then I stir everything together, cover the pan, and continue cooking over medium heat until the liquid reduces to about half.
7. I add my shrimp paste (bagoong), siling pansigang and Thai chilies. I stir everything together and continue cooking until the liquid completely evaporates and the mixture becomes thick and creamy.
8. Once my sinantolan reaches the perfect consistency, I transfer it to a serving plate and serve it hot.
9. Enjoy your sinantolan!

My Personal Tips

• I always start with 2 tablespoons of shrimp paste and add more gradually. You can always add more, but you can't take it away.
• I prefer using pork shoulder or pork belly because the fat content makes the dish more flavorful.
• The juice extraction step is non-negotiable.
• I love making mine extra spicy, so I often add more chilies. Adjust to your heat preference.
• Make sure to cook until the liquid completely evaporates. This concentrates all the flavors beautifully.
• Fresh santol makes all the difference. If you can't find fresh, this dish just won't be the same.

Related

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My Sinantolan Recipe (Ginataang Santol)

My Sinantolan: minced santol fruit in rich coconut cream with pork and chilies for a unique and flavorful dish

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 4 pieces santol peeled and seeds removed
• ¼ lb ground pork
• 3 cups coconut cream
• 2 pieces long green pepper siling pansigang, sliced crosswise
• 5 pieces Thai chili or siling labuyo
• 3 tablespoons shrimp paste (bagoong)
• 1 medium red onion minced
• 3 cloves garlic crushed
• 3 tablespoons cooking oil

Method

 

1. I start by mincing my santol using my food processor, cutting it into very small pieces. If I don't have a food processor, I do this manually with a knife.
2. I place my minced santol in the middle of a cheesecloth, and then wring it until all the liquid comes out. This removes most of the sour flavor and allows the fruit to absorb more coconut cream later.
3. I heat oil in my pan and saute my garlic and onion.
4. I add my ground pork to the pan and continue cooking until the pork turns light brown.
5. I add my prepared minced santol to the pan and cook for 3-5 minutes, stirring to combine everything well.
6. I pour my coconut cream into the pan and let it come to a boil. Then I stir everything together, cover the pan, and continue cooking over medium heat until the liquid reduces to about half.
7. I add my shrimp paste (bagoong), siling pansigang and Thai chilies. I stir everything together and continue cooking until the liquid completely evaporates and the mixture becomes thick and creamy.
8. Once my sinantolan reaches the perfect consistency, I transfer it to a serving plate and serve it hot.
9. Enjoy your sinantolan!

Notes

• I always start with 2 tablespoons of shrimp paste and add more gradually. You can always add more, but you can't take it away.
• I prefer using pork shoulder or pork belly because the fat content makes the dish more flavorful.
• The juice extraction step is non-negotiable.
• I love making mine extra spicy, so I often add more chilies. Adjust to your heat preference.
• Make sure to cook until the liquid completely evaporates. This concentrates all the flavors beautifully.
• Fresh santol makes all the difference. If you can't find fresh, this dish just won't be the same.

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