This was a dish I cooked months ago during the summer when I saw trays of kalamismis at the Asian dairy.Â It was actually my first time to see the vegetable in ages!Â I mean, Iâ€™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.Â I grabbed a tray and decided Iâ€™ll definitely cook something that reminds me of home.Â I also took a bunch of long beans and smiled on the way to the counter.Â I know exactly what I want to cook.Â Easy peasy ginisa sa gata.Â Comfort food.
Kalimismis or winged beans, I believe, are called sigarilyas but Iâ€™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 Â½ in long
- 2 tsp hibi (dried shrimp, optional)
- Â½ cup coconut cream
- Â½ 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 sautÃ© until golden and fragrant. Add onion and mix with meat and garlic. Turn heat to medium and sautÃ© for about a minute. Add hibi and sautÃ© 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.