Name: Ginataang Sitaw at Kalabasa with Ground Pork
Ingredients: 2 tbsp cooking oil; 3 cloves garlic, minced; 1 onion, chopped; 3 tbsp shrimp paste; 200g ground pork; 1 1/2 cups coconut cream/milk; 3–4 cups squash, cut into pieces; 3 cups sitaw (1 bunch) cut into 2-inch pieces; ground black pepper; 1 tbsp patis (to taste)

Ginataang Sitaw at Kalabasa with Ground Pork

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Author: Peachy Adarne

Ingredients

Scale

2 tbsp cooking oil
3 cloves garlic, minced
1 onion, chopped
3 tbsp shrimp paste
200g ground pork
1 1/2 cups coconut cream/milk
3–4 cups squash, cut into pieces
3 cups sitaw (1 bunch) cut into 2-inch pieces
ground black pepper
1 tbsp patis (to taste)

Instructions

Heat the cooking oil in a wide pan over medium heat.
Add the ground pork and cook, breaking it apart with a spoon, until lightly browned and the fat starts to render.
Stir in the garlic and onion. Sauté until fragrant and the onions turn soft and translucent.
Add the shrimp paste and cook for another minute, allowing the flavors to fully develop.
Pour in the coconut milk or cream, then season with ground black pepper. Cover and let it simmer gently for about 10 minutes.
Add the squash (kalabasa) and continue cooking until tender but not mushy.
Once the squash is tender, add the sitaw and cook for a few more minutes, just until cooked but still slightly crisp.
Season with patis to taste. Give it a final stir and adjust the seasoning if needed.
Serve hot with steamed rice and enjoy this comforting Filipino classic.

Find it online: https://www.thepeachkitchen.com/2026/01/ginataang-sitaw-at-kalabasa-with-ground-pork/