This was a dish I cooked months ago during the summer when I saw trays of kalamismis at the Asian dairy. It was actually my first time to see the vegetable in ages! I mean, I’ve never seen it in the years I was in Beijing or even in the Southeast so imagine my surprise when I saw them here. I grabbed a tray and decided I’ll definitely cook something that reminds me of home. I also took a bunch of long beans and smiled on the way to the counter. I know exactly what I want to cook. Easy peasy ginisa sa gata. Comfort food.
Kalimismis or winged beans, I believe, are called sigarilyas but I’ll stick to how I know it.
- 300g pork belly, cut into small cubes
- 3-4 cloves of garlic, crushed
- 1 medium onion, sliced thinly
- A handful of kalamismis (winged beans), ends trimmed and sliced diagonally
- A bunch of sitaw (long beans), ends trimmed and cut approx. 2 ½ in long
- 2 tsp hibi (dried shrimp, optional)
- ½ cup coconut cream
- ½ cup of water
- Patis (fish sauce)
- Add pork in a pan and place over low to medium heat. When pork changes color, add a bit of salt and continue cooking until pork renders fat and nicely browned.
- Turn heat to low and push meat to one side. Add garlic and sauté until golden and fragrant. Add onion and mix with meat and garlic. Turn heat to medium and sauté for about a minute. Add hibi and sauté for about 30 seconds to 1 minute until hibi flavor is released.
- Pour coconut cream and bring to boil. Add water and about 2 tbsp of fish sauce then cover with a lid. Simmer for about 5 minutes. Add beans (longs beans first, then winged beans) then continue cooking until vegetables are al dente. Turn off heat. Taste and adjust seasoning with patis if necessary.