Try this Sinantolan recipe made with minced cotton fruit flesh (santol) with coconut cream, shrimp paste, and chili. Seduce your tastebuds with its spicy, salty, and slightly citrusy flavors. Perfect with steamed rice and grilled or fried fish or meat.
Ginataan is what we call any Filipino dish cooked with gata or coconut milk. Coconut milk is popularly used in the Philippines and other countries in Southeast Asia as it gives the dishes a richer flavor and velvety texture. In the Philippines, ginataan dishes are particularly popular in the Bicol region. Some popular dishes they have are Bicol express, sinanglay na tilapia, laing, and sinantolan.
What is Sinantolan?
Sinantolan or Ginataang Santol is a Filipino dish commonly known in Bicol and Laguna. The santol flesh is grated or ground and then squeezed to remove juices. The juice obtained from this process is discarded to remove the sour taste and increase the coconut cream the santol flesh could absorb when cooked.
Sinantolan got its name from the main ingredient, the santol or cotton fruit. In the Philippines, santol is a popular fruit with a pillowy pulp, hence the name. Due to the texture and unpleasant taste of the flesh, it is usually thrown away. However, the rind can often be converted into candies, vinegar, or incorporated into meals like Sinantolan.
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Recipe Video
Ingredients You'll Need
- Santol (cotton fruit) - It is an exotic fruit with a size of an apple and an intense yellow-orange or brownish color.
- Pork Belly - its fat content blends perfectly with the dish. You may also use ground pork or pig shoulders with good fat content as an alternative.
- Shrimp paste - adds a salty, savory, and slightly fish flavor to the dish. You may also use sauteed shrimp paste if that is what you have available.
- Brown Sugar - balances the salty and sour flavors of the dish.
- Green Long Chili +Labuyo - gives the right kick of spice to the Sinantolan. You may adjust the heat depending on your preference.
- Coconut Milk and Coconut Cream - I used the canned alternatives as they are more convenient. However, if you can get a hold of the freshly squeezed ones, use those as they will give you richer flavors.
Cooking Tips
- To avoid browning and drying out, which would cause the rind to become tough, soak the de-skinned rind in water after peeling.
- You may shred, chop or grind the meat of the santol. Squeeze as much liquid as you can from the shredded meat using cheesecloth because the juice has a sour and harsh flavor.
- Tailor the quantities of chili, sugar, and shrimp paste to your preferences. I advise adding a tablespoon of shrimp paste at a time if you want to increase the amount.
- You may also use ginger for added flavor and texture.
- If you don't prefer to use pork, you may also use chicken or shrimp.
Serving and Storing Sinantolan
Serve Sinantolan as a side dish with steamed rice and your favorite grilled pork, chicken, and fish. You may also enjoy it as an appetizer served as a dip to crackers. Some even use the Sinantolan as a dressing for a fresh green salad.
Aside from serving and consuming it yourself, you can also put them in airtight or sealed jars. Sinantolan could keep in the fridge for up to two weeks with proper storage. It is perfect for gifting or as a business venture.
Printable Recipe
Sinantolan (Ginataang Santol) Recipe
Ingredients
- 5 large santol (cotton fruit) about 2 pounds
- ½ pound pork belly cut into small cubes or ground pork
- ¼ cup water
- 1 tablespoon oil if needed
- 1 medium yellow onion chopped finely
- 5 cloves garlic minced
- ⅓ -½ cup uncooked shrimp paste you can also use the sauteed shrimp paste, if that is what you prefer
- 1 tablespoon brown sugar optional
- 3 pcs green long chilis cut into diagonal slices
- 3 pcs chili labuyo uncut
- 1 can coconut milk 400ml
- 1 can coconut cream 400ml
- 1 tablespoon soy sauce optional
Instructions
- 5 large santol (cotton fruit)Peel the santol and place in a bowl with water. Once all are peeled, cut each in half and scoop out the seeds with a spoon. You can eat the seed as they will not be used for the recipe. Put back the seeded pieces to the bowl of water until all are done.
- ½ pound pork belly, ¼ cup water, 1 tablespoon oilIn a shallow pan, add the pork belly and pour water over it. Turn heat on to medium and let it simmer until fat is rendered and the pork has shrunk and turned crispy and golden brown. You may add a bit of oil if needed.
- Meanwhile, grate the santol flesh using a coarse grater or use a food processor or chop it finely with a knife. Place the grated flesh over a cheese cloth and squeeze out as much liquid as you can. Discard the liquid and set the flesh aside.
- 1 medium yellow onion, 5 cloves garlicOnce pork is cooked to golden, add the onions and cook for some seconds until translucent followed by the garlic and cook until soft and aromatic.
- ⅓ -½ cup uncooked shrimp paste, 1 tablespoon brown sugarAdd the shrimp paste and brown sugar and mix. Cook for 3-5 minutes until shrimp paste is cooked and sugar has melted.
- 3 pcs green long chilis, 3 pcs chili labuyoAdd the shredded santol, breaking it loose with your hand while adding to the pan. Toss in the green long chilis and labuyo.
- 1 can coconut milkPour in coconut milk and season with salt and pepper as needed. Let it simmer until liquid is fully absorbed.
- 1 can coconut creamPour in the coconut cream and lower heat to medium-low and continue to cook, stirring from time to time, until the coconut cream almost turns to oil.
- 1 tablespoon soy sauceAdd soy sauce, if using. Check again if it needs more salt and pepper.
- Turn off the heat and transfer to a serving dish and enjoy with steaming hot rice. Alternatively, pack them in glass jars for storage or gifting.
What do you think?