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Ginataang Kalabasa Recipe

Ginataang Kalabasa Recipe

Creamy Filipino squash cooked in coconut milk with pork, sitaw, and aromatics. It’s rich, slightly sweet, and perfect with hot steamed rice for a comforting homemade meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dishes
Cuisine: Filipino
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons cooking oil
  • 4 cloves garlic minced
  • 1 thumb-sized piece ginger minced
  • 1/2 piece yellow onion chopped
  • 1.5 lb pork belly cut into cubes
  • 2 cans coconut milk 13.5 oz each – , full-fat
  • 1/2 piece kalabasa kabocha squash, cubed (1/2 inch pieces)
  • 1 bunch sitaw long beans, cut into 3-inch pieces
  • 2 handfuls spinach leaves
  • 1 tablespoon bagoong alamang optional but recommended
  • 1 to taste fish sauce patis

Equipment

  • Large skillet or kawali
  • Wooden spoon or spatula
  • Knife and chopping board

Method
 

  1. Heat oil in a large skillet over medium heat. Sauté garlic, onion, and ginger until fragrant and slightly soft. The kitchen should smell rich and savory.
  2. Add pork belly and cook until lightly browned on the edges. This builds flavor and adds depth to the sauce.
  3. Pour in coconut milk and stir gently to combine. Bring to a gentle simmer, not a boil, to keep it creamy.
  4. Add kalabasa cubes and cover the pan. Cook for 8–10 minutes until the squash is tender but still holds shape.
  5. Add sitaw and cook for another 2–3 minutes. The beans should stay bright green and slightly crisp.
  6. Add spinach and let it wilt for about 30 seconds. It should soften quickly into the sauce.
  7. Stir in bagoong alamang for umami flavor and mix well. Let everything simmer for 1–2 minutes.
  8. Season with fish sauce to taste and adjust salt if needed. The sauce should look creamy and coat the ingredients lightly.

Notes

  • Keep heat low once coconut milk is added to prevent curdling.
  • Do not overcook kalabasa or it will turn mushy in the sauce.
  • Add a splash of water or coconut milk when reheating to restore creaminess.