A proper gising-gising should stay true to its name—hot enough to wake your tastebuds, with a perfect blend of creaminess and spice. The distinct crisp from the sigarilyas gets you a savory vegetable dish that will send you back to the kitchen for more rice.
- 2 tbsp neutral oil
- 300g ground pork
- 2 large red onions, minced
- 6 cloves garlic, minced
- 2 tbsp ginger, minced
- 6 red chilis, minced
- ¼ cup bagoong (shrimp paste)
- 2 cups coconut cream
- 500g sigarilyas (winged beans), cut into ½-inch pieces
Cook pork: Heat pan on high heat and add oil. Add pork and cook until browned and liquid has evaporated, about 10 minutes.
Cook aromatics: Turn down heat to medium. If pan looks dry, add more oil. Add onion, garlic, ginger, red chili, and bagoong. Stir well until aromatics are soft and fragrant, about 5 minutes.
Cook vegetables: Pour the coconut cream. Toss in sigarilyas and stir until evenly coated. Cover the pan and cook sigarilyas until wilted but slightly crunchy, 10–12 minutes. Give it one last stir, then serve hot with steamed rice.